SEMOLINA AND SHISH TAOUK-STYLE CHICKEN BREAST SALAD

In collaboration with
Marie-Hélène Harnois, Harnois à la carte

For this recipe, you have two side dish options: couscous-based or raw cauliflower-based semolina salad. In both cases, the other ingredients remain the same.
2-4
Portions
15 min
Prepping
25 min
Cooking
Recipe
Easy
Ingredients
CHICKEN
- 1 tbsp. (15ml) olive oil
- Juice and zest of ½ lemon
- ½ cup (125 ml) pitted Kalamata olives, sliced
- 2 green onions, sliced into rings
- 1 tomato, seeded and cut into small dice
- ½ cup (125 ml) Italian parsley, chopped
- ¼ cup (60 ml) fresh mint, chopped
- 2 tbsp. (30 ml) olive oil
- Salt and pepper
CAULIFLOWER SEMOLINA
- Salt and pepper
- 1 tbsp. (15ml) olive oil
- 1 small cauliflower, whole
COUSCOUS
- 1 cup (250 ml) couscous
- Salt
- 2 cups (500 ml) water
Directions
Click the steps to erase them.
- Couscous: In a saucepan, bring the water to a boil and add salt. Once the water is boiling, add the couscous, cover and remove from heat. After 5 minutes of cooking, fluff the grains with a fork. Let cool.
- Cauliflower semolina: Cut a raw cauliflower into florets. Using a food processor, reduce them into small, fine grains. Add 1 tbsp. (15 ml) olive oil to the mixture and season with salt and pepper.
- In the semolina, combine all the ingredients except the chicken. Set aside.
- On the barbecue or in a frying pan with some heated oil in it, cook the chicken breasts over medium-high heat until they are fully cooked.
- Place the breasts on your semolina salad. Season and enjoy.