Fried chicken filet with tabouleh and mint yoghurt

Name: Fried chicken filet with tabouleh and mint yoghurt
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 250 g Couscous (coarse durum wheat semolina); 500 g Tomatoes; 250 g Cucumber; 1 big red onion; 1 collar Parsley; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp colourful pepper; 4 (150 g each) Chicken filets; 7-10 Tbsp Cinnamon; 1 collar Mint; 400 g Whole milk yoghurt; 7-10 Tbsp Lemon wedges

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

6 TABLESPOONS Olive oil
7-10 Tbsp Salt
250 g Couscous (coarse durum wheat semolina)
500 g Tomatoes
250 g Cucumber
1 big red onion
1 collar Parsley
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp colourful pepper
4 (150 g each) Chicken filets
7-10 Tbsp Cinnamon
1 collar Mint
400 g Whole milk yoghurt
7-10 Tbsp Lemon wedges

Directions

1
Bring 250 ml of water, 1 tablespoon of oil and 1 teaspoon of salt to the boil in a large pan. Remove from heat and stir in the couscous. Let it swell for 5 minutes. Wash and clean the tomatoes.
2
Wash and clean the cucumber, quarter it lengthwise and cut into slices. Peel and chop onion. Wash parsley, shake dry and chop. Mix the couscous, tomatoes, cucumber, onion, parsley, 3 tablespoons of oil and lemon juice, season with salt and pepper, set aside.
3
Wash the meat, dab dry. Season with salt and pepper. Heat 2 tablespoons of oil in a pan and fry the meat for about 5 minutes on each side. Dust with cinnamon and fry briefly. Wash the mint, dab dry and cut into fine strips.
4
Mix yoghurt with mint, season with pepper. Season salad once again. Serve with chicken filet and yoghurt. Garnish with lemon wedges.