Verrine of pearl couscous, cucumber, Witch’s cheese, chicken and rocket salad

Preparation

1. Cook the pearl couscous as directed on the packaging.
2. In a pan with 1 tbsp of olive oil, fry the chicken cubes on all sides until golden brown and season with the chicken seasoning.
3. Cut the cucumber and radishes using a brunoise and coarsely chop half the rocket salad.
4. Mix the pearl couscous with the sliced vegetables, chopped rocket and chicken cubes.
5. Divide this mixture among the verrine glasses and spoon the Witch’s cheese on top of the pearl couscous.
6. Top with a little rocket.