Taboulé with Chicken (Bulgur Salad)

For the taboulé, cut out the stalks from the tomatoes and cut the tomatoes into small cubes. Halve the avocados, remove the pit, scoop out the flesh and cut into small cubes.

Mix in a bowl with the tomatoes and immediately sprinkle with lemon juice. Coarsely chop parsley, finely chop onion and mix in both.

Cook bulgur according to instructions in salted water for about 10 minutes until al dente. Strain and drain well.

In parallel, cut chicken breast into small cubes, season with salt, pepper, turmeric and coriander and fry in a little olive oil until juicy all around.

Mix everything together, season with mint, grated orange peel, salt, pepper as well as couscous spice to taste and add the coarsely chopped walnuts.

Serve the lukewarm taboulé in decorative bowls or plates.

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