Couscous with poultry and vegetables from the wok

Ingredients for 2 servings:

• 200 ml water
• 90 g broccoli, frozen
• 90 g cauliflower
• 100 ml mineral water for steaming
• 250 g chicken breast fillet(s)
• 150 g couscous
• 1 tsp vegetable broth, instant
• 1 tsp turmeric powder
• 1 tsp coriander powder
• some herbs, e.g. mint, rosemary, oregano, sage
• 2 tsp peanut oil
• 2 tbsp soy sauce
• salt and pepper

Instructions

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

low-fat

Add the vegetables to boiling salted water and cook until al dente. In another pot, bring the water to a boil with the vegetable stock powder, coriander, and turmeric, then stir in the couscous. Let it swell until the liquid is absorbed. Heat the mineral water in a wok and sauté the shredded meat. Season with salt and pepper. Then remove the meat from the wok and heat the soy sauce in the wok. Add the meat and vegetables and toss to coat. Then stir in the couscous and heat through. Stir occasionally to prevent burning. In the meantime, chop the fresh herbs and stir in with the peanut oil. Season to taste.