Tabbouleh with herbs, chicken and grilled peppers
Ingredients for 4 servings
2 red organic peppers
3 slices of chicken breast
1 tomato
2 organic lemons
one small bunch of parsley
one small bunch of chives
one small bunch of basil
6 tablespoons extra virgin olive oil of Umbria PDO
6 tablespoons of Balsamic Vinegar of Modena PGI
1 garlic clove (optional)
salt, to taste
200 g of pre-cooked couscous
560 ml of boiling water (the proportions of water needed might vary depending on the brand of the couscous, check the quantities on the package of couscous grain being used)
a pinch of curry powder or turmeric
Preparation
Author: Maria Giovanna Loggia
Pour the couscous into a large bowl and add the boiling water mixed with 4 tablespoons of extra virgin olive oil of Umbria PDO, a pinch of salt and a pinch of curry powder (or turmeric) to give the coscous grains colour. Stir quickly using a fork and cover, mixing from time to time.
In the meantime, prepare the salmoriglio sauce by mixing the juice of 2 organic lemons with 2 tablespoons of extra virgin olive oil of Umbria PDO, a pinch of salt, a crushed clove of garlic, 6 tablespoons of Balsamic Vinegar of Modena PGI and the finely chopped herbs. Cover and leave to rest.
Wash and clean the peppers, then grill them. When the peppers are cooked, quickly remove the skin – this will ensure they are softer and easier to digest – and cut into thin strips.
Grill the chicken breast as well. Once cooked, cut into thin slices or small squares.
Dress the chicken and peppers using the sauce prepared beforehand, add the finely diced tomato, mix well then pour everything over the couscous.
