Chicken couscous pan with almonds
DIFFICULTY
easy
easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
4
- 2 Chicken filets (approx. 350 g)
- 2 TABLESPOONS Olive oil
- 250 g Mushrooms
- 0?$? Spring onions
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp with cinnamon
- 100 g dried figs
- 50 g whole almond kernels (with skin)
- 250 g Instant Couscous
Directions
- 1
Wash the meat, dab dry and cut into strips. Heat the oil in a large frying pan. Sauté the meat for 2-3 minutes.
- 2
Wash the mushrooms briefly, drain and possibly cut in half. Clean, wash and cut spring onions into large pieces. Add both to the meat and continue frying for about 1 minute. Season everything with salt and pepper.
- 3
Coarsely chop the figs and almonds. Add couscous to the chicken pan. Pour a good 1/4 l of water, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and a little cinnamon.
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