Power-Bowl with Couscous

Name: Power-Bowl with Couscous
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 370 ml (glass) Roasted peppers; 2 Garlic cloves; 1 Lime; 50 g ground almonds (without skin); 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Chicken filet; 200 g Couscous (instant); 100 g young spinach; 1 Courgette; 250 g cherry tomatoes; 200 g Feta; 40 g Walnut kernels; 100 g black olives (without stone; e.g. Kalamata)

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

Chicken and green vegetables provide athletes with an extra portion of vital substances. Nuts and almonds provide energy.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

370 ml (glass) Roasted peppers
2 Garlic cloves
1 Lime
50 g ground almonds (without skin)
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Chicken filet
200 g Couscous (instant)
100 g young spinach
1 Courgette
250 g cherry tomatoes
200 g Feta
40 g Walnut kernels
100 g black olives (without stone; e.g. Kalamata)

Directions

1
For the sauce, pour paprika into a sieve and drain well. Peel the garlic and chop roughly. Put the paprika, garlic, lime juice, almonds and 4 tbsp. oil in a tall mixing bowl. Puree finely with a hand blender. Season with salt and pepper.
2
Rinse meat, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Brown the chicken filet in it all around and fry on medium heat for another 12 minutes, turning, then take it out.
3
In the meantime, boil up approx. 1⁄4 l salted water, stir in couscous and prepare according to the instructions on the packet. Sort the spinach, wash and drain well. Wash, clean and roughly grate the zucchini. Wash and halve the cherry tomatoes. Coarsely crumble the feta. Chop walnuts coarsely.
4
Cut the chicken filet into pieces and loosen the couscous with a fork. Arrange in bowls with spinach, tomatoes, zucchini, some sauce, feta, olives, meat and nuts. Serve with the rest of the sauce.