Couscous with chicken, mushrooms and vegetables

Ingredients for 2 servings:

• 1 large onion(s)
• 2 garlic cloves
• 2 chicken breast fillets
• 1 small bell pepper(s), red
• 2 carrots
• 100 g mushrooms
• 200 g broccoli
• 200 g cauliflower
• 1 tbsp, heaped tomato paste
• 1 tbsp parsley
• 250 g couscous, instant
• salt and pepper
• Paprika powder
• Cumin powder
• Coriander powder
• chili powder
• Turmeric powder
• Clove powder
• vegetable broth
• Nutmeg, freshly grated
• 1 tbsp rapeseed oil or olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Prepare couscous according to the package instructions and set aside. Cut the chicken breast into large cubes, season with salt and pepper, and brown on all sides in oil. Dice the onion and chop the garlic. Add the diced vegetables and mushrooms and fry briefly. Add a little vegetable stock, cover, and simmer for about 10 minutes. Stir in 1 tablespoon of tomato paste. Season to taste with all the spices, especially the coriander and less cloves. Fold in the couscous, adding a little more stock if it becomes too dry. Add the parsley, taste, and adjust the seasoning if necessary. You can, of course, use the oriental spice blend Ras el Hanout instead of the spices. A fresh green salad or cucumber salad goes well with this. Of course, you can vary the vegetables; tomatoes, zucchini, eggplant, white cabbage, etc. work just as well.