Serves: 4 as main course
FlexiPoints: 10

Suggested wine: A fatty white wine should go along well with the mustard flavor.
Special equipment: Silver fil

Difficulty: Easy
Time: 2 hours

Ingredients:
700g chicken filet
200g greek yogurt
4 tsp rough French mustard
200g couscous
4 tbsp olive oil
Salt and pepper to taste

Ingredient replacement:
Rough French mustard -> Any other mustard wit seeds in it.

Ingredient note: The rough French mustard is a mustard from black seeds, which is more compact and still has seeds in it.

How-to:
1. Cube the chicken filet. Season it with salt. Mix the yogurt, with the mustard and 3 tbsp of oil. Add the chicken and let it marinate in the fridge for at least an hour.
2. Make four papillote with aluminum foil and fill them with the marinated chicken. Seal well and bake in a hot oven at 200C for 20’.
3. In the meantime prepare the couscous as indicated in the package and stir fry it with the remaining oil for 5’-10’.
4, Distribute the couscous in three deep plates or bowls, and pour the content of each papillote on top. Serve immediately.