Ingredients

• 300 g chicken fillets
• 100 g couscous (bulgur also works)

Marinade for the chicken

• 1 tablespoon extra virgin olive oil
• salt, pepper
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon dried oregano
• pinch of hot paprika or chili flakes

Salad

• 150 g cherry tomatoes
• 100 g cucumber (field or greenhouse)
• 1/4 red onion
• 1/2 pomegranate
• 4 tablespoons chopped parsley
• 100 g feta cheese

Sauce

• 4 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 2 teaspoons honey
• salt, pepper

Preparation

1. Clean the fillets of membranes and cartilage. Cut lengthwise into 2 thinner fillets, season with salt, pepper and the marinade ingredients. Set aside to marinate (if you have time).
2. Cook the couscous according to package instructions.
3. Grill on a grill pan or in an electric grill toaster. Set aside on a plate and after waiting a few minutes cut into smaller pieces.
4. Chop the vegetables and feta cheese, remove the pomegranate seeds. Mix the sauce ingredients.
5. Transfer the couscous to two bowls, add the vegetables, mix. Place the chicken pieces on top, sprinkle with pomegranate, chopped parsley and feta. Drizzle everything with the sauce.