Couscous Power Bowl mit Hähnchenstreifen

By j kinski

Couscous Power Bowl with chicken strips

Ingredients for 2 servings:

  • 250ml free-range chicken broth
  • 200g couscous
  • 1 shallot
  • 1 clove of garlic
  • olive oil
  • 400g cherry tomatoes, halved
  • Salt, pepper, sugar
  • 0.5 tsp fresh thyme
  • 3 tablespoons flat-leaf parsley, chopped
  • 200g sheep's cheese, crumbled
  • 1 chicken breast, preferably with skin

And so it goes:

  • Salt the chicken breast and fry on the underside for three minutes, then fry on the skin side until crispy. Place in the tube at 80°C for ten minutes to rest.
  • Pour 250 ml of hot free-range chicken broth over 200 g of couscous in a bowl.
  • Cover and let it soak for 10 minutes. Halve the tomatoes. Finely chop the shallot, garlic and 1⁄2 teaspoon thyme and sauté in a pot with hot olive oil until translucent. Add 400 g of halved cherry tomatoes, season with salt, pepper and sugar and simmer over medium heat for 5 minutes.
  • Mix couscous with 3 tablespoons chopped parsley. Cut the chicken breast and serve on the couscous with the tomatoes and crumbled feta.