planted.chicken Filet Mediterranean cous cous

Duration: 30 Min

Difficulty: Easy

Ingredients

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

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.
Cook the cous cous (or any other grains accordingly to you taste) following the
packaging instruction and set aside.
In a pan warm up to medium high heat some olive oil, cook the friggitelli till slightly
charred and season with salt. Set aside.
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.
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.
Place the sliced fillet on the cous cous salad, drizzle some yoghurt sauce and
enjoy!