Curry Chicken with Couscous
Cover chicken breasts with curry powder and then rub with a flat hand until entire fillet is yellow. Sprinkle with sweet mustard and let rest for 20 minutes. Heat 4 tablespoons of vegetable oil in a pan, fry chicken breasts on both sides over medium heat until golden and season with salt and pepper.
Prepare couscous according to package directions. Add 1-2 teaspoons butter, fold in chopped arugula and season with salt and pepper.
Rinse fennel, trim and cut into thin rings. Peel onion and cut into thin rings. Rinse arugula and spin dry. Mix fennel in a bowl with onion, arugula, salt, pepper, 3 tablespoons olive oil and 1 tablespoon apple cider vinegar.
Cut chicken breast into thick strips and serve on a plate with couscous and salad.