Put the couscous in a bowl, pour over boiling water and leave it to swell, covered.
Cut the turkey breast into small cubes. Heat the olive oil in a frying pan and brown the meat all over until golden.
Season the turkey breast with cumin and salt. Wash the cucumber and cut it into fine cubes; roughly chop the mint.
Fluff up the couscous with a fork and mix in the lemon juice. Then gently fold in the cucumber, mint and fried turkey breast.
Leave the salad to stand briefly so the flavours come together.
Good to know
A salad like this is pleasantly light but still satisfying. I especially like it when things need to be quick and something fresh should land on the table.
Swaps
Couscous → quinoa (a little more fibre and minerals). Turkey breast → chicken breast (similar protein content). Cucumber → pepper (also adds vitamin C). Olive oil → avocado oil (milder flavour, also mainly unsaturated fats).
Allergens
The recipe contains gluten from the couscous; otherwise it's fairly mild and usually suits children. During pregnancy, the turkey breast should be cooked all the way through.
