Summary

Ingredients

• 350 g chicken breast fillet (s)
• 250 g couscous
• 350 g tomato (s)
• 1 bunch spring onion (s)
• 200 g carrot (s)
• 150 g sheep cheese
• 400 ml vegetable stock
• 500 g yourt
• 1 handful mint
• 2 teaspoons coriander powder
• 2 teaspoons caraway powder
• 1 cinnamon stick (s)
• salt and pepper
• sugar
• olive oil
• butter

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Instructions

1. First peel and grate the carrots, then wash the tomatoes and cut into wedges.
2. Clean and chop the spring onions and wash the chicken breast fillet, dab again (!) And season with pepper.
3. Bring 350 ml vegetable stock to the boil, let the carrots cook in it for about 2 minutes, remove the saucepan from the heat, then add the couscous with the cinnamon stick and butter and put a lid on the saucepan.
4. In the meantime, you can heat the olive oil in as large a pan as possible and fry the meat. Before it is completely through, push the meat to the edge and mix the caraway and coriander in the stock. (If you like, you can also add chilli here) Stir every now and then for about 1 - 2 minutes, then add the tomatoes with the spring onions and mix with the thick stock.
5. Now add a tablespoon of oil to the couscous and fluff with a fork.
6. Then layer everything in a baking dish and add the sheep`s cheese in pieces. Now pour the rest of the vegetable stock over it and then bake for 10 to 15 minutes at 200 ° C.
7. Add a pinch of salt and sugar to the yogurt, chop the mint and stir in as well. Serve the dip with the casserole.