INSPIRATION Chicken breast with couscous salad Bircher muesli Prep. time: 15 min. Serves 4 200 g soft rolled oats 500 ml milk (or almond milk) 3 apples 1 lemon 8 tbsp chopped hazelnuts (or chopped almonds) 3 tbsp raisins 2 tbsp honey Stir together the oats and milk. Wash, dry and finely grate the apples. Squeeze the lemon and add the juice to the oats together with the apples, raisins and hazelnuts. Mix well. Divide the muesli between four bowls and drizzle each with a little honey. Pro tip: Bircher muesli can be easily stored in the refrigerator for a few days. Once prepared, you can simply help yourself to it when you’re short on time. Photos: Silvia Seebacher Prep. time: 25 min. Serves 4 For the couscous 400 g couscous 600 ml water 10 g sea salt 1 tsp curry ½ tsp ground ginger ½ tsp cinnamon powder ½ tsp raw cane sugar 1 pinch of cayenne pepper 50 ml olive oil 50 g carrots 50 g celery 50 g sun-dried tomatoes 100 g feta For the chicken breast 4 chicken breast fillets sea salt ground pepper 1 sprig of rosemary 2 sprigs of thyme 20 ml cooking olive oil Couscous Put the couscous in a bowl. Thoroughly mix the water, salt and spices in a pan, bring to the boil over a high heat and instantly remove from the stove. Add the olive oil and pour over the couscous. Cover the couscous and leave to cool. Peel and finely dice the carrots. Wash and trim the celery, remove the delicate leaves and finely dice. Chop the sun-dried tomatoes into small pieces. Drizzle the olive oil into the frying pan and sauté the vegetables over a medium heat until translucent then mix them into the cooked couscous. Cut the feta cheese into cubes and mix into the couscous as well. Chicken breast Dab the chicken dry with kitchen roll then season it with salt and pepper. Wash the rosemary and thyme, shake them dry and place them in a hot frying pan with the olive oil and meat. Sear the chicken breast fillets on both sides until golden brown then serve on the couscous salad. Pro tip: Make twice the amount of couscous, place it in a storage box and store it in the refrigerator. Use the ready-made couscous as a side, for couscous cakes or as a filling for wraps, for example. Further recipe ideas on the topic of meal prep can be found in the book ‘Planning food’ from BORA’s new five-volume range. The other volumes, ‘Cooking food, ‘Enjoying food’, ‘Storing food’ and ‘Accompanying food’, round off the culinary experience and make the perfect addition to any kitchen. 14 BORA MAGAZINE BORA MAGAZINE 15
