@Flora
Savor a vibrant meal with Sumac Chicken with Herbs Couscous and Red Cabbage Salad. Enjoy perfectly seasoned chicken, fragrant herbs couscous, and a crisp red cabbage salad—a delightful balance of flavors in every bite!
100 grams
1 pinch
300 grams
1 teaspoon
1 tablespoon
150 grams
3
1 handful
20 grams
1 tablespoon
Cook the Couscous
Bring water to a boil over high heat.
Add 100g couscous and a pinch of salt.
Reduce heat to low and simmer until the water is absorbed (about 5 min).
Add Herbs and Lemon Juice
Mix in the chopped fresh dill, parsley, and mint.
Squeeze in the juice of ½ lemon and stir well.
Prepare the Chicken
Cut 300g chicken breast into bite-sized pieces.
Season with 1 tsp sumac, ½ tsp salt, ½ tsp black pepper, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp turmeric, and ¼ tsp cayenne pepper.
Heat a pan over medium heat, melt 1 tbsp butter, and cook the chicken until golden and crispy on the outside yet juicy inside (about 5–7 min).
Make the Salad
In a bowl, combine 150g grated red cabbage, 3 grated carrots, and a handful of arugula.
Add 20g sunflower seeds.
Drizzle with 1 tbsp olive oil and the juice of ½ lemon.
Season with salt to taste and toss gently.
Serve
Arrange the chicken, couscous, and salad on a large plate.
Enjoy your fresh, flavorful meal!