Couscous and vegetable stir-fry

Ingredients for 1 servings:

• 1 bell pepper(s), red or yellow
• 2 m.-large tomato(s)
• 2 m.-sized onion(s)
• 4 small mushrooms
• 2 handfuls of couscous
• 1 chicken fillet(s)
• e.g. water, hot
• oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

is quick and delicious

Chop all of the ingredients into small pieces. Then prepare the couscous as directed on the package. I only use two handfuls of couscous for one person and then pour just enough hot water over it to cover the couscous. Heat a pan with a little oil. Fry the onions until translucent, then add the peppers and tomatoes, and finally the mushrooms. Add the chicken to the pan and cook until the meat is cooked through but still juicy. The couscous should be done during this time. Pour the entire contents of the pan into the bowl with the couscous (including the oil that’s still in the pan!), mix everything well, and season to taste. Tip: I bought a nice spicy sauce from an Asian store, which you usually only find in restaurants. Adding a little (!) of it gives the whole thing an Asian flair and saves you having to add any extra seasoning.