Chicken filet on vegetable couscous
easy
30 mins
30 mins
Ingredients
- 100 g Couscous (North African durum wheat semolina)
- 2 (approx. 60 g) stalks of celery
- 3 (approx. 60 g) cherry tomatoes
- 1 small onion
- 1 Branch rosemary and thyme
- 2 TABLESPOONS Oil
- 100 ml Vegetable broth (instant)
- 50 g frozen peas
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 120 g) Chicken filet
Directions
- 1
Let the couscous swell in 100 ml of lukewarm water for about 10 minutes. In the meantime, wash the celery and cut it into 1 cm slices. Clean, wash and halve the cherry tomatoes. Peel and slice the onion. Wash the rosemary and thyme, dab dry and pluck the needles or leaves from the stalks.
- 2
Chop everything finely. Heat 1 tablespoon of oil in a pot and fry the onion in it. Add couscous and celery, deglaze with vegetable stock and stew for about 10 minutes at low heat. Add peas and cherry tomatoes about 3 minutes before the end of cooking time. Season to taste with salt and pepper. In the meantime wash the chicken fillet, dab dry and season with salt and pepper. Heat the remaining oil in a frying pan and fry the chicken fillet in it for about 8 minutes while turning over medium heat. Sprinkle with the herbs about 1 minute before the end of the frying time. Cut the chicken filet open and arrange it on a plate with the couscous.
- 3
Season to taste with salt and pepper. In the meantime wash the chicken fillet, dab dry and season with salt and pepper. Heat the remaining oil in a frying pan and fry the chicken fillet in it for about 8 minutes while turning over medium heat. Sprinkle with the herbs about 1 minute before the end of the frying time. Cut the chicken filet open and arrange it on a plate with the couscous. Serve with lettuce
Nutrition Facts
460 kcal
16 g
30 g
32 g
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