Summary

Ingredients

• 300 g couscous, or bulur
• water
• 1 teaspoon vegetable stock, instant
• some mint
• some basil
• 5 spring onion (s)
• 1 small fennel
• 2 avocado (s)
• 400 g tomato (s), diced
• 500 g chicken breast fillet (s)
• some oil, for frying
• 150 ml orange juice
• 0.5 ½ lemon (s), juice it
• 3 tablespoon balsamic vinegar, white
• 5 tablespoon olive oil, mild or olive oil and neutral oil mixed
• Salt and pepper, freshly ground
• possibly lemon pepper

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Instructions

1. Mix the couscous or bulgur well with the vegetable stock according to the package instructions, pour the appropriate amount of boiling water over it and allow it to swell.
2. Wash, clean and dry vegetables and herbs. Cut the basil and mint into fine strips, store separately. Cut the fennel into fine strips. Dice tomatoes and avocado. Cut the spring onions diagonally into fine rings.
3. Mix orange and lemon juice, oil, vinegar, salt and pepper into a sauce, ideally in a shaker. Mix in the spring onions and basil and let it steep a little.
4. Stir in the couscous, stir in the dressing, fold in the avocado, tomatoes, fennel and a little mint. Let it steep briefly and add salt if necessary.
5. Cut the chicken fillet into strips, fry them with a little oil until crispy, season with salt and pepper. Lemon pepper tastes good here.
6. Arrange the salad on plates, sprinkle with a little mint and spread the chicken on top.
7. Instead of an orange dressing, you can also stir a simple vinaigrette and steep the mint, basil and spring onions in it.
8. For vegetarians, omit the chicken fillet.
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