Buddha bowl with chicken drumsticks, couscous and summer vegetables
- 70 g of cous-cous
- 2 chicken drumsticks
- 1 bay leaf
- 2 sage leaves
- 1 brunch of rosemary
- 1 pepper
- 10 cherry tomatoes
- 6 asparagus
- 8 radishes
- 10 lettuce leaves (the one that you like)
- 1 table spoon of Amandino organic roasted almond butter
- 1 table spoon of extra virgin olive oil
- 1 table spoon of apple vinegar
- 11 tea spoon of Damiano Agave syrup
Clean the chicken drumsticks, peel it and cook it for 15-20 minutes in aromatised steam with bay, sage and rosemary (the cooking time may change accordingly to the dimensions of chicken). Check if the chicken is well done inside as well.
Let it cool down and separate the meat from the bone, chop it.
Cook the cous-cous as per indications on its pack.
Clean and peel the vegetables. Cut tomatoes and radishes in four, pepper and lettuce in strips and asparagus in pieces of 2-3cm. Boil the asparagus for 8-10 minutes in salty water, it should be cooked, but hard boiled.
Prepare the dressing with almond paste, olive oil, apple vinegar and salt and mix it until it becomes homogenous.
Put cous-cous in two bowls on one side, on the other put the salad and add the dressing.
On the side of the bowl put the rest of the vegetables and chicken chops.
Mix all ingredients.
If you wish to prepare the bowl in advance, you can keep it in fridge and add the dressing right before serving.