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Chicken Filet Couscous

30 minutes
4 servings
Chicken filets, seared with shallots, garlic and black olives, deglazed with lemon juice. Accompanied by couscous generously garnished with dried fruit!


Chicken filets

  • 4 Chicken breasts
  • 2 Shallots
  • 4 Garlic cloves
  • 1/2 cup Pitted Kalamata olives
  • 3 Lemons
  • 6 sprigs Parsley
  • 2 Italian tomatoes


  • 1 cup Couscous
  • 6 Dried apricots
  • 1/4 cup Raisins
  • 1 tbsp Cumin powder
  • 2 cups Chicken stock
  • Olive oil
  • Salt and pepper


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.


  • 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.


  • 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.

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