Chicken filet on couscous salad with tomatoes and herbs
45 mins
45 mins
Ingredients
- 7-10 Tbsp #
- 7-10 Tbsp # 3 tablespoons of olive oil
- 7-10 Tbsp # Salt
- 7-10 Tbsp # Pepper
- 7-10 Tbsp # 1 shallot
- 7-10 Tbsp # 250 g couscous
- 7-10 Tbsp # 350 ml classic vegetable broth (homemade or bought)
- 7-10 Tbsp # 300 g chicken breast fillet
- 7-10 Tbsp # 4 slices bacon (thinly sliced)
- 7-10 Tbsp # Two tomatoes
- 7-10 Tbsp # 1 lime
- 7-10 Tbsp # 1 tsp liquid honey
- 7-10 Tbsp # Two stems of coriander
- 7-10 Tbsp # Two stems of mint
- 7-10 Tbsp # 2 stems of flat leaf parsley
Directions
- 1
# Wash and clean the Brussels sprouts and remove the outer leaves. Remove the tender leaves one by one. Heat # 1 tablespoon of olive oil in a coated pan. Sauté the sprouts for 3-5 minutes.
- 2
Salt, pepper and set aside.
- 3
# Peel the shallot, chop finely and sauté in a saucepan in 1 tablespoon of olive oil over medium heat until translucent. Add # couscous and fry for about 1 minute while stirring.
- 4
# Heat up the broth, stir in the couscous and bring everything to the boil once. Remove from the heat and let it swell covered for about 20 minutes.
- 5
# Rinse the chicken filet, pat dry and pepper it Cut into 4 pieces of about the same size and wrap each with 1 slice of bacon. Heat the remaining oil in a non-stick frying pan and fry the chicken fillets in it over medium heat for about 15 minutes until they are brown all over, turning from time to time.
- 6
# Meanwhile, wash the tomatoes, cut them in half, remove the stalk attachments and dice them. # Cut the lime in half and squeeze. Mix the juice with salt, pepper and some honey.
- 7
# Wash the coriander, mint and parsley and shake dry. Pluck off leaves and chop finely.
- 8
# Loosen up the couscous with a fork Mix in the Brussels sprouts, tomatoes, chopped herbs and lime juice. Arrange on plates with the fried chicken fillets and serve.
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