Sumac Chicken with Herb Couscous

Instructions

1. Cook the Couscous

   • 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).

2. Add Herbs and Lemon Juice

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

   • Squeeze in the juice of ½ lemon and stir well.

3. Prepare the Chicken

   • 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).

4. Make the Salad

   • 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.

5. Serve

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

   • Enjoy your fresh, flavorful meal!