Ingredients

For the couscous balls 560g couscous 120g feta 10g chopped parsley 100g flour 3 eggs 120g bread crumbs 4 bamboo skewers For the chicken 4 chicken breasts (approx 190g each) 80 ml honey 40ml olive oil 120g humus

For the tomato concassée 3 tomatoes 400g blanched corn 160g baby onions (sliced) Juice of 1 lemon 10g ground cumin

Serves 4

For the Couscous

1. Prepare 560g couscous according to the directions on the package
2. Mix the couscous with the feta and chopped parsley and roll into 12 neat balls
3. Dip each ball into the flour and then into the egg and finally the bread crumbs
4. Deep fry when needed

1. blanch and skin the tomatoes and cut into even squares
2. mix the tomato, sliced onion and corn
3. Add lemon juice and cumin and refrigerate in small bowls

1. Season the chicken breasts
2. Heat the olive oil in a pan and seal the chicken breasts
3. Add honey to caramelise the chicken
4. Remove chicken from the pan and place in a preheated oven at 180°C fro 8 minutes

1. Place the bowl of corn salad on one side of the plate and make a stripe of humus on the other side
2. Slice the chicken breast and fan over the humus
3. Skewer the couscous balls (3 balls per skewer) and lay on top of the chicken
4. Garnish with pickled coriander

	Honey glazed chicken breast with crispy couscous balls and corn salad is pictured alongside. To receive a new recipe every month by email, sign-up for the Caveau Newsletter.
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