Summary

Ingredients

• 30 g couscous, instant
• 75 ml vegetable stock, piping hot
• 1 small clove garlic
• 1 teaspoon lemon juice
• 2 tablespoon ajvar, milder
• Basil, fresh, dried or frozen
• salt and pepper
• 1 small cucumber (s)
• 1 pointed pepper, orange or red
• 6 cocktail tomatoes
• 1 small onion (s)
• 2 spring onion (s)
• 4 mushrooms
• 125 g chicken breast fillet (s), cut into strips
• 1 tablespoon olive oil
• Balsamic vinegar
• 75 g feta cheese, diced
• 1 small Can (s) chickpeas, drained weight approx. 225 g

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Instructions

1. Pour boiling vegetable stock over the couscous in a bowl and let it soak for about 5 minutes. Fry the chicken breast strips with cleaned and sliced mushrooms in olive oil and deglaze with the balsamic vinegar. Fluff up the swollen couscous with a fork and mix with ajvar, pressed garlic, lemon juice and basil. Wash or peel the vegetables and onions and cut into bite-sized pieces. Fold the vegetables with the chicken, mushrooms, drained chickpeas and diced feta into the couscous. Season to taste with salt and pepper.