Couscous pan with vegan chicken strips

Ingredients for 3 servings:

• 250 g mushrooms
• 5 spring onions
• 100 g fig(s), dried
• 50 g almond(s), peeled
• 2 packs of meat substitute for vegan chicken strips
• 3 tbsp olive oil
• salt and pepper
• 250 ml vegetable stock
• 250 g couscous
• Cinnamon powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan

Clean and trim the mushrooms. Trim and wash the spring onions and cut into approximately 1 cm wide pieces. Slice the figs. Roughly chop the almonds. Heat oil in a pan. Sear the vegan chicken strips for 5 minutes, add the mushrooms and spring onions, and fry vigorously for about 4 minutes. After 2 minutes, add the figs and almonds to the pan. Season with salt and pepper. Pour in the stock, bring to a boil, and stir in the couscous. Remove the pan from the heat and let the couscous swell for 2 minutes. Then return to the heat, bring to a boil, and simmer for 2-3 minutes. Season with cinnamon to taste.