Chicken breast fillet with couscous

Ingredients

• 640 g chicken breast fillets (4 chicken breast fillets)
• 1 Organic lemon
• 1 bunch parsley
• 4 tbsp olive oil
• Salt
• Pepper
• 2 carrots
• 1 Red Onion
• 1 tbsp Olive Oil
• 350 g couscous
• 700 ml vegetable broth

Instructions

1. 1.

   Rinse chicken breast fillets under cold water and pat dry. Wash the lemon, pat dry, grate the zest and squeeze out the juice.

2. 2.

   Wash parsley, shake off excess water and finely chop leaves. Mix half of the parsley with 3 tbsp oil, lemon juice and zest. Season with salt and pepper, brush the chicken breast fillets with this mixture and let marinate for 30 minutes.

3. 3.

   Meanwhile peel and grate carrots finely. Peel onion and dice into small cubes.

4. 4.

   Heat 1 tsp oil in a pan. Sauté onion over medium heat until translucent. Add carrots and couscous, pour in broth and simmer on low heat for about 10 minutes until liquid is absorbed. Remove from heat, fluff with a fork, stir in remaining parsley, season with salt and pepper.