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.
