Clean and wash spring onions and mangetouts. Clean, seed and wash the chilli. Cut spring onions and chili into thin rings.
For the couscous Prepare the couscous according to the instructions on the packet. Stir in 3 tbsp. oil, chilli and spring onions. Season to taste with salt, pepper and lemon juice. Set aside.
For the fillets, wash the meat, pat dry and cut a pocket into each piece. Fill them with chutney and pin them firmly with wooden skewers. Season fillets with salt and pepper.
Heat 2 tablespoons of oil in a large ovenproof pan. Sauté the fillets on each side for about 2 minutes. Cook in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 8 minutes.
In the meantime heat 1 tablespoon of oil in a second pan. Sauté the sugar snap peas for 3-5 minutes. Season with salt and pepper. Arrange everything. Yoghurt tastes good with it.