Spicy Couscous with Chicken
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g chicken breast fillet (s)
- 250 g couscous
- 300 ml vegetable stock
- 1 bunch spring onion (s)
- 1 piece (s) ginger
- 300 g cherry tomato (s) or tomberries
- 100 g flaked almonds
- 3 carnation (s)
- 100 g raisins
- Cinnamon powder
- cumin
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash the chicken, pat dry and cut into small pieces. If you like, you can marinate the meat with a little cumin and cinnamon.
- Cut the spring onions into rings and the ginger into very fine pieces (or grate finely). The cherry tomatoes can be quartered, if you take tomberries, they can stay whole.
- For the couscous, bring the vegetable stock with the cloves, cinnamon and cumin (amount as desired) to the boil. Put the couscous in a bowl and add the broth. Add the raisins to soften them. Cover and let soak.
- Heat the oil in a pan and fry the chicken, ginger and almonds. Season with a little salt. When the meat is done, add the spring onions and tomatoes. Fry briefly so that the tomatoes release a little of their juice.
- Finally, add the couscous (don`t forget to take the cloves out beforehand) and mix well. If necessary, season with salt and pepper. The dish can be eaten as a main course, cold as a salad or as a side dish.
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