Salt the chicken breast and fry on the underside for three minutes, then fry on the skin side until crispy. Place in the tube at 80°C for ten minutes to rest.
Pour 250 ml of hot free-range chicken broth over 200 g of couscous in a bowl.
Cover and let it soak for 10 minutes. Halve the tomatoes. Finely chop the shallot, garlic and 1⁄2 teaspoon thyme and sauté in a pot with hot olive oil until translucent. Add 400 g of halved cherry tomatoes, season with salt, pepper and sugar and simmer over medium heat for 5 minutes.
Mix couscous with 3 tablespoons chopped parsley. Cut the chicken breast and serve on the couscous with the tomatoes and crumbled feta.
