Cook the Couscous
- 1
Bring water to a boil over high heat.
- 2
Add 100g couscous and a pinch of salt.
- 3
Reduce heat to low and simmer until the water is absorbed (about 5 min).
5 min
Sumac Chicken with Herb Couscous
1 hrs 0 min·109 Views
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!
Allergens
Halal
1,151kcal
2 Portions · 988 g
Protein
94 g
Carbohydrates
96 g
Fat
37 g
Fiber
24 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
2
g
- Couscous100 grams
- Water
- Salt1 pinch
- Lemon
- Dill
- Parsley
- Mint
- Chicken Breast300 grams
- Sumac1 teaspoon
- Black Pepper
- Smoked Paprika
- Garlic Powder
- Turmeric
- Cayenne Pepper
- Butter1 tablespoon
- Red Cabbage150 grams
- Carrots3
- Arugula1 handful
- Sunflower Seed20 grams
- Lemon Juice
- Olive Oil1 tablespoon
Add Herbs and Lemon Juice
- 4
Mix in the chopped fresh dill, parsley, and mint.
- 5
Squeeze in the juice of ½ lemon and stir well.
Prepare the Chicken
- 6
Cut 300g chicken breast into bite-sized pieces.
- 7
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.
- 8
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).
7 min
Make the Salad
- 9
In a bowl, combine 150g grated red cabbage, 3 grated carrots, and a handful of arugula.
- 10
Add 20g sunflower seeds.
- 11
Drizzle with 1 tbsp olive oil and the juice of ½ lemon.
- 12
Season with salt to taste and toss gently.
Serve
- 13
Arrange the chicken, couscous, and salad on a large plate.
- 14
Enjoy your fresh, flavorful meal!
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