Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Israeli salad
Couscous
Chicken
Yoghurt sauce
To serve
How it's done
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
Pat the chicken 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. |
|---|
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