Ingredients: 50g couscous, 0.3 teaspoon curcuma, 250g chicken hearts, 2 teaspoons pumpkin seed oil, 120ml cream (20% fat), 50g bulb onion, 2 garlic cloves, bell pepper, and cherry tomatoes.
Directions: Pour chicken hearts with cold water; boil for 40 minutes in salted water. Garnish the plate with bell pepper rings. Cut cherry tomato obliquely and shape a heart to garnish the dish. Pour couscous with boiling water (75ml) where curcuma has been diluted, then cover with lid, and leave for 8 minutes. Fry boiled eggs with onion and garlic, add cream, and let it thicken a bit, season with salt and pepper. Put heart-shaped couscous in the center of the plate, and put hearts around it. Put heart-shaped cherry on couscous, and pour with small amount of pumpkin seed oil.