Chicken Couscous Salad

Ingredients

• 300 g Couscous
• 400 g chicken breast fillet
• Salt
• Pepper (freshly ground)
• juice of one lemon
• 1 bundle arugula
• olive oil
• 3 tbsp finely chopped almond kernels
• 1 red chili pepper (finely chopped)
• 1 tsp turmeric

Instructions

1. 1.

   Cook couscous according to package instructions and let it cool. Rinse chicken breast fillet, pat dry and cut into bite‑sized pieces. Season with salt, pepper, 1 tbsp oil and turmeric; let marinate for 20 minutes. Roast almonds in a dry pan without fat.

2. 2.

   Heat 2 tbsp oil and brown the chicken pieces over medium heat, turning frequently. Let the meat cool to room temperature.

3. 3.

   Wash arugula, spin dry and cut across once. Mix couscous with chicken, almonds, 2 tbsp oil, lemon juice, arugula and chili pepper. Season with salt and pepper and serve immediately.