planted.chicken Filet Mediterranean cous cous

Duration: 30 Min
Difficulty: Easy


How many people?
planted.chicken Filet mediterranean
150 g
cous cous, cooked according to package 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
baby green bell peppers (Friggitelli), sliced
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


  1. In a little bowl squeeze a half a lemon, add some olive oil, salt, pepper and some fresh cutted herbs, salt & pepper, and half a clove of grated garlic. Add the vegan joghurt and place in the fridge.
  2. Cook the cous cous (or any other grains accordingly to you taste) following the
    packaging instruction and set aside.
  3. In a pan warm up to medium high heat some olive oil, cook the friggitelli till slightly
    charred and season with salt. Set aside.
  4. In a bowl gently mix the cold cous cous with some olive oil, salt, pepper and a pinch of lemon zest. Combine the cous cous with the vegetables.
  5. Cook the fillet in a hot pan for 2-3 min per side. Tranfer it to a cutting board and tilting the knife slice into 7-8 pcs.
  6. Place the sliced fillet on the cous cous salad, drizzle some yoghurt sauce and

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