Recipe #3: Vegetable couscous & Tzatziki

Cooking time: 40 minutes

Meal for 4 persons


300 g couscous (=1 cup)
2 different colors of peppers
1 fresh red chili
4 spring onions
1/2 bunch of dill weed
200 g frozen peas
1 hand full of black olives
2 tablespoons of extra virgin olive oil
40 g feta cheese

2 chicken breast fillet without skin à 200 g
1 teaspoon of dried oregano
1 teaspoon of milled allspice
1 organic lemon
olive oil

1/2 cucumber
250 g skimmed milk yoghurt
1/2 lemon
1/2 bunch of fresh mint

Mix the couscous in a bowl with 2 cups of boiling water, add some salt and cover it. Season the chicken breasts on a large sheet of parchment paper with salt, pepper, oregano, allspice and the grated lemon peel. * Turn the paper so that the chicken breasts are in it and knock the chicken breasts with a rolling pin to a thickness of 1.5 cm. * Give 2 tablespoons of olive oil in the hot pan, put in the meat and fry on each side for 3–4 minutes until they are golden brown and cooked through.

Grate the cucumber coarsely. Generously sprinkle it with salt and squeeze out as much liquid as you can with clean hands. Mix the grated cucumber in a bowl with the yogurt, the juice of half a lemon and 1 pinch of pepper. * Chop the mint finely and mix it with other ingredients of the tzatziki. *

Take off the peppers and chilli seeds and finely chop them with the spring onions and dill weed in a food processor. * Pour the mixture on a plate with a high edge.

Spread the peas (blanch the frozen peas for a few minutes in boiling water) and the olives on the vegetables. * Drizzle it with the juice of the lemon and with some extra virgin olive oil. * Loosen the couscous, add it to the vegetables and mix them thoroughly. * Season to taste and spread it all flat. * Cut the chicken on a board into slices and arrange them on the couscous. * Sprinkle it with crumbled feta cheese and serve it with the tzatziki.

Bon appétit!

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