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Chicken fillet with couscous and a baslamic vinegar and mustard sauce

Pork tenderloin with berry balsamic cream
January 20, 2020


500 g chicken fillet for the marinade: 5-6 tbsp olive oil, ½ a lemon ,1-2 sprigs rosemary, 1-2 sprigs thyme, 1 tbsp mustard, 1 finely chopped onion, 1 garlic clove, salt, freshly ground black pepper, 3 cups instant couscous, 3 tbsp galaxy balsamic vinegar


wash and dry the fillets. you can cut them into smaller pieces if you prefer. for the marinade, mix the olive oil with the lemon juice, add the rosemary, thyme and galaxy balsamic vinegar, and pour over the fillets until covered. set aside for at least 1 hour. sauté the garlic and onion in olive oil and fry the fillets until brown. add the mustard and 1 more tbsp of balsamic vinegar, and mix well, adding salt and pepper. switch off the heat, prepare the couscous according to the instructions on its packaging and serve.