Chicken with cherry tomatoes and capers over couscous

Ingredients

For 1 serving

• Chicken breast140 g
• Cherry tomatoes200 g
• Capers8 g
• Black olives5
• Couscous65 g
• Basilto taste
• Garlic1 clove
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Bring the water for the couscous to the boil with a pinch of salt, pour it over the couscous in a bowl, cover and leave for 5 minutes, until it has absorbed everything; fluff with a fork.
2. Meanwhile cut the chicken breast into cubes of about 2 cm; wash and halve the cherry tomatoes; rinse the capers and pit the black olives; peel and crush the garlic.
3. Heat the oil in a wide frying pan over medium-high heat with the garlic and brown the salted chicken for 5 minutes, turning, until golden on all sides.
4. Add the tomatoes, capers and olives and cook for 6 minutes over medium heat, until the tomatoes have collapsed into a sauce and the chicken is cooked through; taste before adding more salt.
5. Serve the chicken and its sauce on the couscous, finishing with torn basil.