Tabouleh with Chicken Breast

Put the couscous or bulgur with water in a large enough bowl and swell for seven minutes. Then put it in a sieve and cook over steam with the lid closed for ten minutes.

Add the juice of one lemon, oil, salt and pepper and mix with the still warm bulgur or couscous.

Cut the cherry tomatoes in half. Halve the unpeeled cucumber, remove the seeds and cut into small stalks. Halve, seed and rinse the pepperoni and cut into small cubes. Chop the kitchen herbs. Add everything to the couscous or bulgur form and mix. Cover and allow to infuse.

Cut leek stalks, carrots and celery unpeeled into small pieces. Add the bay leaf spice and the clove to the onion. Boil these ingredients with white wine, water and salt. Cook for fifteen minutes with the lid closed.

Rub the chicken breasts with mustard. Put them in the broth and let them cook for fifteen minutes, just before the boiling point.

Remove from heat and cool in the broth.

Before serving, mix a few spoonfuls of broth into the tabouleh. Cut the chicken breasts diagonally into small slices and arrange on top.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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