Bring water to a boil over high heat.

Add 100g couscous and a pinch of salt.

Reduce heat to low and simmer until the water is absorbed (about 5 min).

Mix in the chopped fresh dill, parsley, and mint.

Squeeze in the juice of ½ lemon and stir well.

Cut 300g chicken breast into bite-sized pieces.

Season with 1 tsp sumac, ½ tsp salt, ½ tsp black pepper, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp turmeric, and ¼ tsp cayenne pepper.

Heat a pan over medium heat, melt 1 tbsp butter, and cook the chicken until golden and crispy on the outside yet juicy inside (about 5–7 min).

In a bowl, combine 150g grated red cabbage, 3 grated carrots, and a handful of arugula.

Add 20g sunflower seeds.

Drizzle with 1 tbsp olive oil and the juice of ½ lemon.

Season with salt to taste and toss gently.

Arrange the chicken, couscous, and salad on a large plate.

Enjoy your fresh, flavorful meal!