Colorful couscous casserole

Ingredients for 4 servings:

• 200 g couscous (instant couscous)
• 500 g turkey breast or chicken breast
• 200 g mushrooms, brown
• 200 g feta cheese
• 1 can of corn
• 4 tomatoes
• 1 half cucumber(s)
• 2 tbsp olive oil
• 150 g ajvar
• 600 ml chicken broth
• Salt
• Pepper, colored, from the mill
• some olive oil for greasing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Preheat the oven to 200°C fan/convection oven. Cut the turkey breast into strips. Drain the corn. Clean and slice the mushrooms. Peel, halve, and deseed half of the cucumber, then dice it finely with the tomatoes and feta. Heat 2 tablespoons of olive oil in a large pan and sauté the turkey or chicken breast strips over medium heat. Add the mushrooms, corn, and cucumber, season with a little salt and a few turns of freshly ground pepper, and sauté briefly. Grease a baking dish with a little olive oil. Mix the couscous with the diced tomatoes, ajvar, and broth, and pour into the baking dish. Fold in the meat, mushroom, and vegetable mixture along with half of the feta cubes and season with a little salt and a few turns of freshly ground pepper. Sprinkle the casserole with the remaining feta cubes and bake in the preheated oven for about 15 to 20 minutes.