Oriental Couscous Salad

For the oriental couscous salad, wash the chicken fillet, pat dry and cut into strips. Heat oil in a pan, season the chicken strips with Ras al hanout and sear briefly on all sides and set aside.

Wash spinach leaves and arugula and spin dry. Wash mint, dab dry and chop finely. Pour hot vegetable soup over couscous according to package directions and let swell.

Cut the bell bell pepper into small cubes and the cucumber into bite-sized pieces. Drain the peas. Squeeze the lemon and make a marinade with the juice, vinegar, oil, mint, honey and salt and pepper.

Toast the almond slivers in a non-stick frying pan without adding any fat. Put all the ingredients in a bowl and mix with the marinade. Arrange the oriental couscous salad decoratively on a plate and serve.

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