Chicken couscous bowl

Bring 400 ml of water to the boil, season with salt and add 1 tablespoon of olive oil.

Mix in the couscous and leave to soak for 5 minutes, covered.

Peel onion and chop finely.

Wash, clean and slice the strawberries.

Sort the spinach, wash and spin dry.

Salt the meat and sear it on both sides in 2 tablespoons of hot oil in a pan, season with pepper.

Place in a small, ovenproof dish and continue to cook in the oven at 170 ° C on the middle shelf for 10 minutes.

Sauté the onions in the meat sauce.

Add honey and caramelize briefly.

Add balsamic vinegar and 100 ml water, simmer openly for 30 seconds.

Pour into a bowl, fold in the remaining oil and season with salt and pepper.

Arrange the couscous in bowls.

Cut the meat into slices, serve with the spinach, peas and strawberries on the couscous and serve drizzled with a little dressing.

Add the rest of the dressing.