Colorful couscous with chicken-vegetable ragout

Name: Colorful couscous with chicken-vegetable ragout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Couscous; 400 g Chicken filet; 200 g Courgette; 200 g red pepper; 250 g Fennel; 1/2 bunch Spring onions; 1 red peppers; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 TEASPOON ground cumin; 1/4 l Chicken soup (instant); 1 Star Anise

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Couscous
400 g Chicken filet
200 g Courgette
200 g red pepper
250 g Fennel
1/2 bunch Spring onions
1 red peppers
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 TEASPOON ground cumin
1/4 l Chicken soup (instant)
1 Star Anise

Directions

1
Place the couscous in a sieve, pour hot water over it and drain. Cut meat into large pieces. Clean and wash the zucchini, peppers, fennel and spring onions. Halve the zucchini lengthwise and cut into pieces.
2
Cut the bell peppers and spring onions into pieces, fennel into slices. Wash the pepperoni, cut into rings and remove the seeds. Heat the oil in a pot to which the sieve fits. Fry the meat for two minutes.
3
Season with salt, pepper and cumin. Add vegetables, spring onions and pepperoni to the meat. Add stock and star aniseed. Place the couscous in a sieve on top and cook over a low heat for 20 minutes. Add couscous from time to time with a
4
Place the couscous on a preheated plate. Arrange vegetables on top. Add extra sauce.