When the weather heats up, there’s nothing like a refreshing dish to enjoy. Tabbouleh, with its delightful lemon and mint flavors, is perfect for the summer season. I’ve whipped up a classic tabbouleh and added some yellow bell pepper for a pop of color and crunch. This recipe features tender chicken and crisp vegetables, combining the coolness of cucumber with the sweetness of golden raisins and the soft texture of couscous. It’s perfect for a light meal or a picnic, and this colorful dish will delight your taste buds with its Mediterranean flavors.<\/p>\n
For 2 servings:<\/p>\n
– Medium couscous: 140 g
\n– Chicken breast: 1 piece
\n– Tomato: 1 piece
\n– Cucumber: 1\/2 piece
\n– Yellow bell pepper: 1\/2 piece
\n– Fresh mint: 1 sprig
\n– Golden raisins: 1 tablespoon
\n– Lemon: 1 piece
\n– Olive oil: 2 tablespoons
\n– Salt: to taste
\n– Pepper: to taste<\/p>\n
Total time: 1 hour 15 minutes<\/p>\n
Prep time: 20 minutes<\/p>\n
Cook time: 10 minutes<\/p>\n
1. Begin by saut\u00e9ing the salted chicken breast in a little fat for 6 minutes on each side. Set aside to cool and then refrigerate.<\/p>\n
2. Place the couscous in a mixing bowl with a half teaspoon of salt. Drizzle with the juice of the lemon, two tablespoons of olive oil, one tablespoon of golden raisins, and about 5 cl of fresh water. Stir well and let it swell in the refrigerator for 15 minutes.<\/p>\n
3. Meanwhile, wash the vegetables. Remove the hard core of the tomato and quarter it. Discard the seeds and dice it. Salt the diced tomatoes.<\/p>\n
4. Peel the half cucumber, slice it in half lengthwise, and use a teaspoon to scoop out the seeds. Salt the cucumber. Then slice it into half-centimeter thick pieces lengthwise and dice finely.<\/p>\n
5. Remove the white membranes and seeds from the yellow bell pepper and dice it. Strip the mint leaves from the stem and finely chop them. Add all the chopped vegetables and fresh mint to the flavored couscous.<\/p>\n
Season with pepper, mix well, and chill in the refrigerator for at least 30 minutes before serving. Serve the tabbouleh with the cooked chicken sliced thinly, a drizzle of olive oil, and a mint leaf for garnish.<\/p>\n\n\n