Summary

Ingredients

• 300 g carrot (s)
• 1 clove garlic
• 0.5 ½ pomegranate
• 500 g chicken breast fillet (s)
• 3 tablespoon oil
• salt and pepper
• 200 g couscous
• 1 teaspoon cinnamon
• 1 teaspoon vegetable stock, grained
• 300 g beans, reen
• 0.5 ½ bunch parsley
• 550 ml water

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Instructions

1. Slice the carrots and chop the garlic. Clean the beans and cut into pieces. Roughly dice the meat. Halve the pomegranate and press out the seeds.
2. Boil 200 ml water with 1 tablespoon oil and 1 teaspoon salt. Stir in the couscous and let it soak for 5 minutes over low heat.
3. Boil the beans in well-salted water for 10 minutes.
4. Heat 2 tablespoons of oil and fry the meat in it, season with salt, pepper and take out again. Fry the carrots in the frying fat. Add the garlic and cinnamon and fry. Add 350 ml of water, bring to the boil and stir in the granulated broth. Let simmer for 5 minutes. Chop the parsley.
5. Add the couscous, beans and meat to the carrots, let everything get hot and season with salt and pepper. Sprinkle the pomegranate seeds and parsley on top before serving.