Colorful couscous with chicken breast fillet

Ingredients for 4 servings:

• 600 g chicken breast fillet(s) or tofu
• 450 g carrot(s)
• 250 g broccoli, frozen
• 1 bell pepper(s), yellow
• 200 g couscous
• 500 ml vegetable broth, strong
• 1 tsp curry powder
• Lemon pepper
• Salt or soy sauce
• possibly chili powder
• possibly sour cream
• possibly parsley, flat-leaf
• possibly honey or dates
• Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

simple, quick, also vegetarian or vegan possible

Peel the carrots and cut into 2-3 mm thick slices. Cut the bell pepper into 2-3 cm long strips or cubes. Cut the frozen broccoli into bite-sized pieces depending on its size. The variety of vegetables is, of course, up to each individual. Shred the chicken breast fillet and fry in 2 tablespoons of oil. Finally, season with curry, salt, and pepper and set aside on a plate. Sauté the vegetables in 1 tablespoon of oil and close the lid. After about 2-3 minutes, season with salt and pepper. I like to use soy sauce instead of salt or reduce the salt by adding a little more salt. If you like, you can add honey or finely chopped dates. If you like it spicy, add a little more curry or chili, but a teaspoon of curry is enough. Then pour in the vegetable stock, close the lid, and simmer over medium heat for 7-10 minutes. The vegetables should then be firm to the bite. Now add the chicken breast fillet. Tofu should be added with or even after the couscous. Simmer briefly again, then stir in the couscous and add more broth if necessary. The couscous should have enough broth to soften. Cover and let stand on the stovetop for about 7 minutes without heat. If you like, you can top with a dollop of sour cream and/or sprinkle with greens, such as finely chopped flat-leaf parsley.