Chicken soup with couscous and spinach

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 1 onion(s)
• 1 Pepper
• 1 ½ liters of chicken broth
• 125 g leaf spinach, approx.
• 120 g couscous, approx.
• some lime juice
• some salt and pepper, freshly ground
• 3 tbsp oil for frying, e.g. rapeseed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

made quickly

Wash the spinach, chop it into smaller pieces if desired, and drain well in a sieve. Wash the chili peppers, remove the inner membrane and seeds, and finely chop the pod or cut it into thin strips. Finely dice the onion. Cut the chicken into cubes approximately 2 cm long. Rinse the couscous in a fine-mesh sieve and drain well. Heat the oil in a sufficiently large, wide pot and sauté the onions and chili peppers. Adjust the chili peppers according to your preference, about 0.5 – 1 pod. Add the chicken and sauté gently, but do not brown. Deglaze with hot chicken stock and bring to a boil. Add the spinach and couscous, mix well, and let stand for about 10 minutes with the heat off. Season the soup with lime juice, salt, and freshly ground pepper, and serve hot.