Cous Cous Salad with Chicken

A great fresh dish for summer either as a starter or as single dish, with chicken and vegetables , with the pleasant texture of couscous making it more substantial and comprehensive . It can be prepared earlier and stored in coolbox .

Ingredients

400 g cous cous precooked

2 stalks celery

1 carrot

250g chickpeas

mesclun salad ( lettuce, lettuce , chicory , radicchio )

400g chicken breast

Some mint leaves

some pine nuts

Olive oil

Salt and pepper

Preparation:

Put the Precooked cous cous in a bowl. Boil 250g of salt water and a tablespoon of oil . As soon a sit starts boiling pour into the couscous bowl up to cover it . While the couscous absorbs water (turn it from time to time) grill the chicken and add a little salt.

.

.

While the chicken and couscous cool prepare the dressing with olive oil and salt, and two chopped mint leaves. Peel the carrots and celery and cut them into small pieces.

.

.

Then cut the chicken into small pieces and keep aside.

When the cous cous will be at room temperature put it in a large bowl, add the chickpeas, salad, chopped celery and carrots and the chicken.

Add the dressing and mix well.

Garnish with a few pine nuts and a mint leaf

.

.

For this dish Gigliola suggests one of the following fresh and perfumed rosé perfect paring for the ingredients and the summer season:

.

Toscana IGT Rosé di PODERE CIONA – Chianti

Rosato Toscana Maremma IGT “Corbizzo” di MURALIA – Maremma

Bolgheri Rosato DOC “Arcanto” di Podere Serni – Bolgheri

Negroamaro Rosato Salento IGP “Dama” di SCHIENA VINI – Puglia

.

[contact-form-7 id=”2408″ title=”Information inquiry”]