Chicken Fillet on Couscous Salad

Ingredients

• 500 g Brussels sprouts
• 3 tbsp olive oil
• Salt
• Pepper
• 1 Shallot
• 250 g couscous
• 350 ml vegetable broth
• 300 g chicken breast fillet
• 4 slices thinly sliced bacon
• 2 Tomatoes
• 1 Lime
• 1 tsp liquid honey
• 2 stems cilantro
• 2 stems Mint
• 2 stems flat‑leaf parsley

Instructions

1. 1.

   Wash, trim and remove outer leaves of Brussels sprouts. Separate the tender inner leaves.

2. 2.

   Heat 1 tbsp olive oil in a non‑stick pan. Sauté Brussels sprout leaves for 3–5 minutes. Season with salt and pepper and set aside.

3. 3.

   Peel and finely chop shallot; sauté in 1 tbsp olive oil over medium heat until translucent.

4. 4.

   Add couscous and stir for about 1 minute to toast lightly.

5. 5.

   Heat broth, pour into the couscous while stirring, bring to a boil, then remove from heat. Cover and let stand for about 20 minutes to absorb liquid.

6. 6.

   Rinse chicken fillet, pat dry and season with pepper. Cut into four equal pieces; wrap each piece with one slice of bacon. Heat remaining oil in a non‑stick pan and cook the bacon‑wrapped fillets over medium heat for about 15 minutes, turning occasionally until browned all around.

7. 7.

   Meanwhile wash tomatoes, halve them, remove stems and dice.

8. 8.

   Cut lime in half and squeeze juice. Mix juice with salt, pepper and a touch of honey.

9. 9.

   Wash cilantro, mint and parsley; shake dry. Pick leaves and finely chop.

10. 10.

    Fluff couscous with a fork. Combine Brussels sprout leaves, diced tomatoes, chopped herbs and lime dressing. Plate the mixture with the pan‑fried chicken fillets and serve.