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
ZUBEREITUNG
- 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.