Chicken couscous pan

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel, wash and chop the carrots. Peel and chop garlic. Halve pomegranate and remove seeds from the white skins. Wash the meat, dab dry and cut into cubes.

2. 2

   In a wide saucepan, bring 200 ml of water, 1 tablespoon of oil and 1 teaspoon of salt to the boil. Remove the pot from the heat and stir in the couscous. Let it swell for 2 minutes. Heat over low heat for about 3 minutes. Use a fork to loosen the grains.

3. 3

   Heat 2 tablespoons of oil in a large frying pan. Brown the meat in it, season with salt and pepper and remove. Fry carrots in the frying fat, add garlic and cinnamon and fry briefly. Add 350 ml water, bring to the boil, stir in broth.

4. 4

   Add the beans and simmer over a high heat for about 5 minutes. Wash parsley, dab dry, put something aside for garnishing. Chop the rest roughly. Add couscous and meat to the pan and heat everything up, season with salt and pepper.

5. 5

   Sprinkle with pomegranate seeds and parsley and garnish with parsley.

Nutrition Facts

KCAL
490 kcal

CARBS
37 g

FATS
25 g

PROTEINS
29 g