Middle Eastern bowl

Middle Eastern bowl

Total: 50 Min. | Active: 50 Min.
Nutritional value / people: 861 kcal
, Fat: 43 g
, Carbohydrate: 79 g
, Protein: 35 g

Bowls look attractive thanks to their many different ingredients. To save time, they can be combined with a few ready-to-eat ingredients. In addition, all other ingredients can be prepared in advance (except for the chicken). They're therefore the perfect dish if you want to make a varied meal for your guests the day before, so you can enjoy the evening with your friends and avoid the stress of preparing food at the same time.


4 people


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

Israeli salad

4 tomatoes, finely diced
1 cucumber, finely diced
1 bunch flat-leaf parsley, finely chopped
½ lemon, the whole juice
3 tbsp olive oil
herb salt, to taste


150 g couscous (approx. 1 cup)
3 dl water, boiling
a little butter
a little olive oil


300 g tender chicken breast fillets
2 tsp Oriental spice mix
1 tbsp liquid honey
1 tbsp white vermouth (e.g. Noilly Prat)

Yoghurt sauce

400 g plain greek yoghurt
1 organic lemon, grated zest and the juice
½ cucumber, grated
a little olive oil
a little Oriental spice mix

To serve

200 g falafels (pumpkin falafel)
150 g hummus (e.g. Karma)
1 pomegranate, insides removed
50 g pitted black olives, Fine Food Olive Taggiasche, drained
4 figs, cut into quarters
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How it's done

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Israeli salad

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


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.


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.

Good to know
Serve with: Pita bread.


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