The “ensalada rusa” is an Argentine salad that is a favorite South American cuisine and a fantastic starter. It can be served right away if it’s refrigerated, but the next day is even better.
| Prep Time: | 35 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 bowls |
Ingredients
- ½ teaspoon dried rosemary
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon ground cardamom
- ¼ teaspoon ground coriander
- 2 skinless, boneless chicken breasts
- 2 tablespoons vegetable oil
- ½ lemon, juiced
- 1 ½ cups water
- 1 cup dry couscous
- ½ cucumber, peeled and shredded
- ½ cup sour cream
- ½ cup Greek yogurt
- ½ lemon, juiced
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon chopped fresh mint
- 1 teaspoon chopped fresh dill
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 broccoli crown, cut into florets
- 1 medium red onion, diced
- ½ cucumber, peeled and diced
- 2 roma tomatoes, diced
- ½ cup chopped Kalamata olives, or to taste
- ½ cup chopped fresh parsley
- 1 (4 ounce) package crumbled feta cheese, or to taste
Instructions
- Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
- While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
- Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
- Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.
Nutrition Facts
| Calories | 622 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 7 g |
| Protein | 25 g |
| Saturated Fat | 13 g |
| Sodium | 1334 mg |
| Sugars | 6 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
This is so good! I made the recipe exactly as is, except I used dried dill for fresh because I didn’t have any. The flavors are wonderful and I’ll definitely make it again.
Chicken really enjoyed by wife and daughter. Good with tomatoes from garden. Would be good with shirazi salad on top instead of vegetables and experimenting with different types of couscous.
Delicious. Great combination of elements. I also sprinkled with toasted pine nuts as a finish because a had a small container of them on hand. I will definitely make this again. Next time I might experiment with store bought tzaziki to save time.
This dish is amazing! I will for sure make it again. I made a few changes such as adding sautéed mushrooms. I also made the sauce with only greek yogurt, cucumbers, and lemon juice. My favorite part was the rich and flavorful chicken.
Turned out amazing it’s like a chicken gyro in a bowl! And it actually looks like the original picture!
I really enjoyed this recipe. The chicken turned out well seasoned and juicy.
I made it exactly as the recipe states and it was perfect! This will be a weeknight standard.