INGREDIENTS
1
Lemon
1/2
bunch Mint, fresh
2
sprigs Oregano, fresh
200 g
Seasonal greens
1
Chilli sauce optional, hot
150 g
Wholewheat couscous
1
level tsp Tumeric, ground
1
Olive oil
1 tbsp
Hazelnuts
2
Large roasted peeled red peppers in brine or 4 small ones
2 x 120 g skinless free-range chicken breasts