Colorful Couscous with Chicken Breast Fillet
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breast fillet (s) or tofu
- 450 g carrot (s)
- 250 g broccoli, frozen
- 1 bell pepper (s), yellow
- 200 g couscous
- 500 ml vegetable stock, strong
- 1 teaspoon curry powder
- Lemon pepper
- Salt or soy sauce
- possibly chili powder
- possibly sour cream
- possibly parsley, smooth
- possibly honey or dates
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into 2 - 3 mm thick slices. Cut the pepper into 2 - 3 cm long strips or cubes. Divide the frozen broccoli into bite-sized pieces, depending on the size. The variations of vegetables are of course up to you.
- Chop the chicken breast fillet and fry in 2 tablespoons of oil. Finally, season with curry, salt and pepper and place on a plate.
- Sweat the vegetables in 1 tablespoon of oil and close the lid. After approx. 2 - 3 minutes, season with salt and pepper. I like to use soy sauce instead of salt or reduce the salt by doing so.
- If you like, you can add honey or finely chopped dates. If you like it spicy, take a little more curry or chilli, but a teaspoon of curry is also enough. Then pour the vegetable stock, close the lid and simmer over medium heat for 7-10 minutes. The vegetables should then be firm to the bite.
- Now add the chicken breast fillet. In the case of tofu, this should only be added with or even after the couscous. Let simmer again briefly, then stir in the couscous and, if necessary, add stock. The couscous should get enough broth to soften it. Let stand with the lid on the stove for approx. 7 minutes without heat.
- If you like, you can now add a whipped of sour cream to serve and / or sprinkle with greens, e.g., Chopped flat leaf parsley.
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