Middle Eastern bowl


Total time: 50m
Preparation Time: 50m

Servings
For 4 people


Author

Nadja - LouMalou


Nutritional Information

Contains 861 Kcal, 35g Protein, 79g Carbohydrates, 43g Fat


Ingredients

  • Israeli salad
  • 1 cucumber, finely diced
  • 4 tomato, finely diced
  • 0.5 lemon, juice only
  • 1 bunch flat-leaf parsley, finely chopped
  • 3 tbsp olive oil
  • herb salt, to taste
  • Couscous
  • 160 g couscous (approx. 1 cup)
  • a little olive oil
  • a little butter
  • Chicken
  • 2 tsp Oriental spice mix (z.B. Fine Food Merquen)
  • 300 g tender chicken breast fillets
  • 1 tbsp liquid honey
  • 1 tbsp white vermouth (e.g. Noilly Prat)
  • Yoghurt sauce
  • 400 g Greek yoghurt, plain
  • 0.5 cucumber, grated
  • 1 organic lemon, use grated zest and juice
  • a little olive oil
  • a little Oriental spice mix 0.00 a little exotic spice mix (e.g. Fine Food Sumac)
  • To serve
  • 1 parcel falafel (pumpkin falafel, Betty Bossi), 200 g
  • 1 parcel hummus, plain (Karma), 150 g
  • 1 pomegranate, insides removed
  • 50 g pitted black olives (Fine Food Olive Taggiasche), drained
  • 4 figs, quartered

View these products

Instructions

  • Israeli salad

    Mix the tomatoes, cucumber and parsley in a bowl. Stir in the lemon juice and olive oil, and season with herb salt.
  • Couscous

    Place the couscous in a bowl. Pour over double that amount of boiling water, cover, and allow to stand for approx. 10 mins., then stir in the butter and oil and allow to cool. Separate the couscous with two forks.
  • Chicken

    Wash the chicken, pat dry, and place in a bowl. Combine the spice mix with the honey and Vermouth, add to the chicken, mix, cover, and marinate in the fridge for approx. 30 mins. Remove the chicken from the marinade, fry briefly in a non-stick frying pan, add the rest of the marinade, and simmer until the chicken is cooked.
  • Yoghurt sauce

    Mix the yoghurt with the lemon, cucumber and olive oil, season with sumac.
  • To serve

    Serve the falafel, hummus, couscous, chicken and Israeli salad, as well as the pomegranate seeds and olives, in a deep dish. Garnish with fig quarters.
  • Serve with:

    Pita bread.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home