- 300 grams Couscous (instant)
- 600 milliliters Chicken broth
- 2 Chicken breasts (each about 140 g)
- 2 Bell peppers (red and yellow)
- 2 Tomatoes
- 2 Scallions
- 1 handful Arugula
- 3 tablespoons Olive oil
- 1 Lemon (juice and zest)
- Pepper (freshly ground)
- Marjoram (for garnish)
Pour couscous in a bowl, pour in boiling broth and let soak for about 10 minutes. Rinse and pat dry the chicken breasts, then cut into bite-size pieces.
Rinse and halve the bell peppers, remove the seeds, then chop into medium-size chunks. Rinse the tomatoes, cut into quarters, remove seeds and dice. Rinse the scallions and slice into thin rings. Rinse and spin dry the arugula and tear into pieces.
Saute the diced chicken and scallions in hot oil until golden brown, about 3-4 minutes. Combine with the prepared vegetables and lemon zest with couscous. Season with lemon juice, salt and pepper. Garnish with fresh marjoram. Serve immediately.