Filling couscous salad with vegetables and chicken

Ingredients for 1 servings:

• 30 g couscous, instant
• 75 ml vegetable stock, boiling hot
• 1 small garlic clove(s)
• 1 tsp lemon juice
• 2 tbsp Ajvar, mild
• e.g. basil, fresh, dried or frozen
• salt and pepper
• 1 small cucumber(s)
• 1 pointed pepper, orange or red
• 6 cocktail tomatoes
• 1 small onion(s)
• 2 spring onions
• 4 mushrooms
• 125 g chicken breast fillet(s), cut into strips
• 1 tbsp olive oil
• Balsamic vinegar
• 75 g feta cheese, diced
• 1 class can/n chickpeas, drained weight approx. 225 g

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Pour boiling vegetable stock over the couscous in a bowl and let it swell for about 5 minutes. Sauté the chicken breast strips with the cleaned and sliced ​​mushrooms in olive oil and deglaze with the balsamic vinegar. Fluff the swollen couscous with a fork and mix with the ajvar, crushed garlic, lemon juice, and basil. Wash or peel the vegetables and onion and cut into bite-sized pieces. Stir the vegetables into the couscous along with the chicken, mushrooms, drained chickpeas, and feta cubes. Season with salt and pepper.