Fillet with mango couscous salad
Our plant-based fillet
Every cock crows about it: Raw marinated chicken breast – which isn’t chicken breast at all! It’s a vegan alternative made from wheat, soy and peas, with a taste and texture that’s really close to the original. You can enjoy our fillet chicken style roasted or grilled in all your favorite chicken dishes. Just without chicken.
20 Min Arbeitszeit.
4 Portionen
leicht
Ingredients
2 Pck.
THE GREEN MOUNTAIN plant fillet (chicken style)
250 g
Couscous
250 ml
Vegetable broth
1
Mango
80 g
Pomegranate seeds
2-3
Young onions
4 TBSP.
Olive oil
2 TBSP.
Apple cider vinegar
Some
Cumin and chili powder
Some
Sea salt, coarse pepper
This is how it’s done:
1.
Bring 250 ml vegetable stock to the boil, pour over the couscous and leave to stand for 10 mins. leave to stand.
2.
Meanwhile, prepare The Green Mountain fillets according to the instructions on the packaging.
3.
Once the couscous has cooled slightly, cut the mango into small cubes and stir into the couscous together with the pomegranate seeds. Dress with olive oil and apple cider vinegar and season with cumin, chilli powder, sea salt and pepper.
4.
Serve the fillets with the salad and enjoy.
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