Chicken Filet Couscous

Setting Up

• Slice the chicken breasts in large strips. 
• Chop the parsley and the garlic. 
• Finely dice the shallots, remove the tomato seeds and dice the flesh. 
• Slice the olives. 
• Finely dice the dried apricots. 
• Squeeze all the lemons and strain the juice.

Chicken filets

• In a hot The Rock pan with vegetable oil on medium-high heat, sear the filets until golden brown, add the shallots and then the garlic.
• Cook three more minutes and deglaze with the lemon juice.
• Add the tomatoes and the olives and cook for two more minutes on medium-low heat.

Couscous

• In a mixing bowl, coat the couscous with olive oil and mix with your hands.
• In a big The Rock pot, bring the stock to a boil and pour it over the couscous, cover with a saran wrap and reserve for 20 minutes.
• Once it is fully cooked, season to your liking, add the cumin, the dried fruits and keep warm.

Assembly

• In your Lock&Lock Easy Match 850 ml Round Container, place some couscous on one side and the chicken filets on the other, pour sauce all over and finish with parsley.