FRIJE

Instructions

• 1.   Sauté the salted chicken breast in a little bit of oil for 6 minutes on each side.
  Set aside, let it cool, and place in the fridge.
• 2.   Pour the couscous into a bowl with half a teaspoon of salt.
  Drizzle with the lemon juice, 2 tablespoons of oil, 1 tablespoon of raisins, and 5 cl of cold water.
  Mix and let it swell in the fridge for 15 minutes.
• 3.   Meanwhile, wash the vegetables.
  Remove the tough core of the tomato and cut it into quarters.
  Remove the seeds and dice it into small pieces. Add salt.
• 4.   Peel the half cucumber, cut it in half, and remove the central part with a teaspoon. Add salt.
  Cut the cucumber into half-centimeter slices lengthwise, then cut each slice into very small cubes.
• 5.   Remove the white membranes and seeds from the yellow bell pepper and dice it.
  Separate the mint leaves from the stem and finely chop them.
  Add all the diced vegetables and fresh mint to the flavored couscous.
• 6.   To finish
  Season with pepper, mix, and let it chill in the fridge for at least 30 minutes before consuming.
  Serve the tabouleh with the cooked chicken sliced thinly, a drizzle of olive oil, and a mint leaf.

Notes & Suggestions

• Average nutritional values per serving
  Energy 2,443.13 kJ / 585.16 kCal
  Fat 22.46 g, of which saturated 3.36 g
  Carbohydrates 63.17 g, of which sugars 9.40 g
  Fiber 5.94 g
  Protein 28.11 g
  Sodium 473.85 mg

Nutritional information *