Couscous salad with chicken-fruit skewer
Prepare the couscous according to the instructions on the package. Drain, rinse under cold water and drain.
Add the olive oil, chickpeas, pomegranate seeds with juice and finely chopped herbs.
Cut the cucumber into long strips and remove the seeds. Cut the strips into small cubes and add to the salad. Season to taste with salt and pepper and put the salad in the fridge until use.
Cut the smoked chicken and apricots into pieces and baste them with a mint leaf in between to a skewer. Serve the couscous salad in glasses with a fruity chicken skewer on each glass.
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