Couscous salad with peas and grilled Vivera chicken skewers
1 pack of Vivera plant-based chicken breast
150 g couscous
225 g garden peas (fresh or frozen)
4 mini cucumbers, sliced
2 handfuls of cress
3 tbsp extra virgin olive oil
1 tsp oregano
1 tsp paprika powder
Metal or wooden skewers
What to do
Cook the couscous according to the instructions on the package. Blanch the garden peas for a few minutes, then rinse with cold water. Stir the garden peas through the couscous and add cucumber, garden cress and 1 tablespoon of olive oil. Cut each Vivera plant-based chicken fillet into 6 pieces. Mix the remaining 2 tablespoons of olive oil with the oregano, paprika and a good pinch of salt to form a marinade.
Brush the chicken breasts with it. Thread 3 pieces onto a skewer, and repeat 3 times. Grill the skewers on the barbecue for about 5 minutes. Turn halfway through the cooking time. Serve the couscous with the grilled plant-based chicken skewers.
Plant Chicken Breast Style
Heat oil in the pan. Fry at medium heat 7 minutes and turn regularly.