The beauty is in the details! When making a nice piece of meat, don't forget to serve an equally delicious side! With this persian salad you'll be serving a good looking flavor bomb! Have fun!
Cook the pearl couscous in chicken broth following the instructions on it's package and put aside to cool down.
Char the yellow sweet bell pepper on a hot fire and remove the skin and seeds. Let cool down and slice the pepper.
Quarter the pickles and fresh radisches and mix with the other vegetables together with the halved tomatoes and chickpeas.
Shred the fresh mint, lemon zeste and mix it with the juice of a half lemon, red wine vinegar and stir under the other ingredients. Taste and add some more spices when desired.