Couscous salad with chicken breast

Ingredients for 4 servings:

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

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the water to a boil with a pinch of sea salt and the butter. Then remove the pan from the heat and add the couscous all at once. Stir, cover, and let it swell. You can add a little more water if the couscous is too grainy. Clean and dice the bell peppers. Clean and slice the spring onions, and chop the parsley. Briefly wash the chicken breast fillet, pat dry, and dice. Sear the meat in a little oil in a pan until lightly browned, then season with salt and pepper. Once the couscous has swelled, transfer it to a large bowl and let it cool slightly. Squeeze the lemon and add the juice. Add 50 ml of oil, the sambal oelek, the spring onions, parsley, the bell pepper pieces, and the diced meat. Mix well and season to taste. This dish is a wonderfully light summer salad and a great addition to buffets. You can vary it as you like. For example, deseeded, diced tomatoes or finely chopped garlic work wonderfully.