100 g chickpeas, dry
2 tablespoon(s) olive oil
3 chicken, breast
10 basil leaves
5 mint leaves
zest, of 2 limes
200 g couscous
1 cucumber, diced
10 cherry tomatoes, diced
For dressing
300 g strained yogurt, 2%
150 g mayonnaise
1 teaspoon(s) mustard
2 tablespoon(s) honey
spring onion, thinly sliced
juice, of 2 limes
1/4 teaspoon(s) ginger, powder


1.The dry chickpeas should be soaked in water overnight.
2.Place them in a pot with fresh water and boil them until they soften but are not completely cooked through.
3.When ready, drain and set aside.
4.To prepare the chicken breasts, drizzle with some olive oil and season with salt and pepper. Add the basil leaves, mint leaves and lime juice. Let them marinate for 5 minutes.
5.Place a pan over high heat. Add the chicken and brown for 5 minutes on each side or until they are cooked through.
6.When ready, transfer to a plate and let it rest for 5 minutes. Then cut in to slices or cubes.
7.In the meantime, add a generous amount of water to a pot and bring to a boil.
8.Add salt and the couscous. Boil as directed on the box.
9.When ready, drain, transfer to a bowl and drizzle with some olive oil so they don’t stick together. Stir and set aside.
10.mayonnaise, honey, spring onions and the juice from 2 limes).
11.Gently toss the dressing with the chicken, chickpeas and couscous.
12.Add the cucumber and cherry tomatoes.
13.Season to taste and serve.

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