Grilled chicken filets with finger carrots on couscous salad

Name: Grilled chicken filets with finger carrots on couscous salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Couscous; 7-10 Tbsp Salt; 2 Garlic cloves; 1 collar (approx. 175 g) Spring onions; 1 collar Parsley; 7-10 Tbsp Juice of 1 lemon; 8-9 Tbsp Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp sugar + 1 tablespoon sugar; 500 g Carrots; 4 (175 g each) Chicken filets; 4 TABLESPOONS Barbecue sauce

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Couscous
7-10 Tbsp Salt
2 Garlic cloves
1 collar (approx. 175 g) Spring onions
1 collar Parsley
7-10 Tbsp Juice of 1 lemon
8-9 Tbsp Olive oil
7-10 Tbsp Pepper
7-10 Tbsp sugar + 1 tablespoon sugar
500 g Carrots
4 (175 g each) Chicken filets
4 TABLESPOONS Barbecue sauce

Directions

1
Prepare couscous according to package instructions with 200 ml of boiling salted water, allow to cool. Loosen up with a fork from time to time. In the meantime peel garlic and chop very finely. Clean and wash spring onions and cut into fine rings.
2
Wash parsley, shake dry and chop finely.
3
Mix couscous, parsley, up to 1 tablespoon for garnishing, garlic and spring onions. Add lemon juice and 4 tablespoons of olive oil and mix. Season to taste with salt, pepper and sugar.
4
Clean the carrots, leave a little green, wash and possibly cut in half lengthwise. Dab the meat dry. Heat 2 tablespoons of oil in a grill pan and fry the meat for 6-7 minutes on each side. Then season with salt and pepper and brush with sauce.
5
Heat 2-3 tablespoons of olive oil in a large frying pan, fry the carrots for 4-5 minutes, turning them over. Sprinkle with 1 tbsp. sugar, let it caramelize slightly, add 100 ml water, bring to the boil briefly and simmer for 2-3 minutes at low heat.
6
Season with salt and pepper.
7
Arrange salad, carrots and meat on a plate. Garnish with parsley.