Couscous with chicken and vegetables

Ingredients for 5 servings:

• 350 g chicken breast
• 1 eggplant(s)
• 1 zucchini
• 3 carrots
• 2 red bell peppers
• 1 onion(s)
• 1 garlic clove(s)
• 2 small cans of chickpeas
• 800 ml vegetable stock
• 300 g couscous
• 50 g tomato paste
• chili powder
• olive oil
• salt and pepper

Instructions

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

Totally simple and super delicious recipe!

Cut the chicken breast into small cubes and fry in a little olive oil. Slice the eggplant, sprinkle with salt, and let it sit for 10 minutes. Then wash and dice it. Place the chickpeas in a sieve, rinse with cold water, and let it drain. Cut the carrots, bell peppers, zucchini, onion, and garlic into small cubes and fry them together with the chickpeas, eggplant, and meat for about 5 minutes. Then add the vegetable stock, sprinkle in the couscous, and bring everything to a boil briefly. Add the tomato paste, stir well, and season with salt, pepper, and chili powder. Then reduce the heat to low and let the couscous simmer, covered, for about 5 minutes.