Couscous salad with mulberries
Couscous, pistachios, chicken, peppers and mulberries in a deliciously fresh meal salad.
Put the couscous in a large bowl. Pour the boiling water over it. Stir through and leave for 10 minutes.
In the meantime, heat a skillet without oil or butter and toast the nuts over medium heat for 2 minutes. Remove from the pan and leave to cool on a plate.
Heat the oil in the frying pan, sprinkle the chicken breast with pepper and salt and cook over medium heat in 5 min. Around brown and done.
Meanwhile, halve the peppers, remove the seeds and cut the flesh into thin strips.
Stir in the couscous with a fork and mix in the salsa dip and the oil.
Slice the leaves of fresh mint and scoop together with the peppers, lamb's lettuce and mulberries through the couscous.
Divide the chicken over it and sprinkle with the pistachio nuts and mulberries. Yummy! .
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