Couscous with chicken and vegetables

Ingredients for 2 servings:

• 400 g chicken breast fillet(s) (inner fillets)
• 250 g couscous
• 1 onion(s)
• 1 zucchini
• 2 carrots
• 1 potato(s)
• 2 tbsp tomato paste
• 1 can of tomatoes, chopped
• 1 tsp salt
• ½ tsp pepper, ground white
• 1 tsp ginger powder
• 1 tbsp curry powder
• 1 can coconut milk
• 50 g butter
• Sunflower oil
• 50 g peanuts, salted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

very simple, quick and tasty dish

First, wash the zucchini, peel the carrots and potatoes, and cut everything into 1 cm thick and approximately 5 cm long strips or thin slices. Boil the potato strips in water for about 15 minutes; they don’t need to be fully cooked, as they will be cooked in the sauce later. Peel and finely chop the onion. Heat a little sunflower oil in a large pan over high heat and sauté the onions briefly. Add the chicken breast fillets to the pan and season with white pepper, curry powder, and ginger. Turn the meat frequently. When it is cooked through and golden brown, add the vegetables and sauté briefly. After 2-3 minutes, add the tomato paste and chopped tomatoes and bring the sauce to a simmer, stirring occasionally. You can also add the salt at this point; you may need a little more than just a teaspoon to taste. In the meantime, cook the couscous in lightly salted water according to the package instructions. Once the water has been absorbed, add a knob of butter for flavor. When the tomato sauce is simmering, reduce the heat to medium and add the coconut milk. Be careful not to let it boil, as it will curdle. Serve the couscous with the chicken and vegetable sauce and add a few salted peanuts to the plates—do not add them to the pan, as they will become soft.