Couscous Salad with Chicken and Arugula

Ingredients

• 300 g instant couscous
• 600 ml chicken broth
• 2 chicken breast fillets (about 140 g each)
• 2 bell peppers (red and yellow)
• 2 Tomatoes
• 2 Spring Onions
• 1 handful Arugula
• 3 tbsp olive oil
• 1 untreated lemon (juice and zest)
• Salt
• ground pepper
• marjoram for garnish

Instructions

1. 1.

   Place couscous in a bowl, pour boiling broth over it, and let stand for about 10 minutes to absorb. Wash the chicken breasts, pat dry, and cut into cubes.

2. 2.

   Wash the bell peppers, halve them, remove seeds, and chop into pieces. Wash the tomatoes, quarter them, deseed, and dice. Wash the spring onions, trim, and slice into rings. Wash the arugula, trim, and tear into small pieces if desired; arrange decoratively around the edge of a plate.

3. 3.

   Sauté the chicken cubes with the spring onion slices in hot oil for 3–4 minutes until golden brown. Combine with the prepared vegetables and lemon zest, mix into the couscous, season with lemon juice, salt, and pepper, then serve on a platter. Sprinkle with torn marjoram before serving.