Middle Eastern bowl

Name: Middle Eastern bowl
Prep time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp liquid honey; 150 g hummus; a little butter; 400 g plain greek yoghurt; 200 g falafels; 4 tomatoes; 1 ½ cucumbers; 1 bunch flat-leaf parsley; ½ lemons; 1 organic lemons; 1 pomegranates; 4 figs; 300 g tender chicken breast fillets; 3 tbsp olive oil; a little olive oil; 150 g couscous; 50 g pitted black olives; herb salt; 2 tsp Oriental spice mix; a little Oriental spice mix; 1 tbsp white vermouth (e.g. Noilly Prat)

Total: 50 min. | Active: 50 min.

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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.

Nadja - LouMalou

Ingredients

for 4 person

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

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

Chicken
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

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.

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