Summary

Ingredients

• 350 ml water
• 1 teaspoon butter
• 350 g couscous
• 3 bell pepper (s)
• 1 bunch parsley
• 1 bunch spring onion (s)
• 1 lemon (s)
• 50 ml oil, (sunflower oil)
• 1 teaspoon sambal oelek
• 500 g chicken breast fillet (s)
• Sea salt and pepper

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Instructions

1. Bring the water to the boil with a pinch of sea salt and butter. Then take the pot off the hob and add the couscous all at once. Stir, cover and let soak. You can also add a little more water if the couscous is too grainy.
2. Clean the peppers and cut into cubes. Clean the spring onions and cut into rings, chop the parsley. Briefly wash the chicken breast fillet, dab and cut into cubes.
3. Sear the meat in a little oil in a pan so that it is lightly browned all around, then season with salt and pepper.
4. Put the swollen couscous in a large bowl and let cool down a little. Squeeze the lemon and add the juice. Add 50 ml of oil, sambal oelek, spring onions, parsley, pepper pieces and the meat cubes, mix everything well and season to taste.
5. The dish is a wonderfully light summer salad and a salad that goes well on buffets. You can vary it as you like. Pitted, diced tomatoes or finely chopped garlic also fit perfectly.