planted.chicken fillet Mediterranean cous cous

Duration: 30 min

Level: Easy

Ingredients

For how many people?

planted.chicken fillet mediterranean

150 g

Couscous, cooked according to packet instructions

150 g

Cherry tomatoes, halved

50 g

Kalamata olives, pitted and halved

20 g

Desalted capers

50 g

red onion, thinly sliced

100 g

Cucumber, diced

50 g

green baby peppers (friggitelli), cut into slices

5 g

fresh oregano, chopped

10 g

fresh basil leaves, chopped

Salt and pepper to taste

100 g

vegan yogurt

Juice of 1 lemon

30 g

extra virgin olive oil

10 g

fresh mint, chopped

Salt and pepper to taste

In a small bowl, squeeze half a lemon, add a little olive oil, salt, pepper and some freshly chopped herbs, salt and pepper and half a clove of grated garlic. Add the vegan yogurt and place in the fridge.
Cook the couscous (or other grains to taste) according to the packet instructions and set aside.
Heat a little olive oil in a frying pan over a medium heat, fry the friggitelli until lightly browned and season with salt. Set aside.
In a bowl, mix the cold couscous with a little olive oil, salt, pepper and a pinch of lemon zest. Mix the couscous with the vegetables.
Fry the fillet in a hot pan for 2-3 minutes on each side. Place on a cutting board and cut into 7-8 pieces with an angled knife.
Place the sliced fillet on the couscous salad, drizzle with a little yogurt sauce and enjoy!