Warm salad of Moroccan couscous and chicken

Submitted by enr on 21 Aug 2014
500-600 g chicken fillet
2 eggplants
250 g fresh mushrooms mushrooms
2 cup Moroccan couscous, medium fine
100 g cashew
sunflower oil for frying
# For the dressing:
50-70 ml olive oil or sunflower oil
30-50 ml vinegar tsvetal
10-20 ml cream conditioner (balsamic reduction)
2 tbsp mustard
1 tsp pepper
1 tsp salt
4 tbsp finely chopped herbs optional
1 clove garlic, optional
Warm salad of Moroccan couscous and chicken
Photo added on
Photo author
Eggplant and fillets cut into long thin strips. Fillet and crushed with a hammer for meat. The mushrooms are cut into halves or quarters, depending on their size. eggplants fried in sunflower oil until nice soot. Set aside in a bowl and put in a warm place. At the same sunflower oil and fry the mushrooms with cashews, and put in eggplants. Finally, the oil is put fillet. While they are fried, put up cous pour 2 cups salted water and capped. Mix dressing. When fillet are golden on both sides, put up cous stir with a fork to it add all the other ingredients and pour in the dressing. Stir gently with a spoon bottom up, not to tore eggplant. The salad is served warm. * The recipe is from one application to smartphone and I can not mention the source. In the original instead of eggplant put zucchini and fresh tomatoes instead of mushrooms.
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21 Aug 2014