Spicy couscous wok with fish or poultry

Ingredients for 2 servings:

• 150 g couscous, instant
• 250 g turkey breast fillet(s), or shrimp and fish fillet
• 2 large tomatoes
• 1 small zucchini
• 1 onion(s), red
• 2 cloves garlic
• 2 dashes olive oil, or coconut oil
• salt and pepper
• Paprika powder
• curry powder
• 1 pinch(s) cinnamon powder
• chili powder
• rosemary
• 1 tbsp Stevia, optional
• 1 dashes lemon juice
• 1 dash of soy sauce

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Prepare the couscous according to the instructions and set aside. Dice the onion and garlic cloves and fry in a wok with a little oil. Meanwhile, thinly slice the zucchini and add them to the pan. Now, cut the turkey breast fillet, not quite in half, so that you can open it like a butterfly. Flatten it with a rolling pin and cut it into thin strips. Then fry it in the wok with the onions. If you choose the fish version, also cut the fresh or frozen and thawed fish fillet into thin strips and fry it with the shrimp in the wok. When the turkey breast fillet or the fish is cooked through, add the couscous. Season well with plenty of pepper and chili, a dash of lemon juice, and the other spices. If desired, you can also add stevia; this gives the dish a special flavor. Soy sauce is a good choice for the sauce; it tastes good with the fish, but also with the turkey fillet. Tip: It also tastes delicious cold with cream cheese. For a vegan alternative, you can use smoked tofu.