Oriental bulgur salad with chicken breast strips

Ingredients for 2 servings:

• 100 g bulgur
• 200 g water
• ¼ tsp cumin powder
• 150 g cucumber(s)
• 200 g tomatoes
• 100 g cranberries
• 1 tsp mint leaves
• 300 g chicken breast fillet(s)
• 2 tbsp sesame oil
• 1 tsp tomato paste
• some Pul Biber
• salt and pepper
• 125 g dressing (yogurt-lemon dressing)
• some parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Couscous can also be used instead of bulgur

Wash the bulgur thoroughly until the water runs clear and drain in a sieve. Bring water to a boil with a little salt and cumin, stir in the bulgur, cook for 2-3 minutes, turn off the heat, and let it swell for about 10 minutes. Set aside to cool. Deseed the tomatoes and cut into smaller cubes. Also cut the cucumber into smaller cubes. Mix with the cranberries and mint into the bulgur and season lightly. Cut the chicken breast into strips and fry in oil until hot. Add the tomato paste and stir until cooked through. Sprinkle with a little Pul Biber to your taste and mix into the salad. Season to taste. Spread the lemon yogurt dressing over the salad and sprinkle with chopped parsley.