Couscous pan with chicken strips

Name: Couscous pan with chicken strips
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 100 g small mushrooms; 4 Spring onions; 100 g dried figs; 50 g Almonds with skin; 2 (approx. 300 g) Chicken filets; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml Poultry broth (instant); 250 g Couscous; 7-10 Tbsp Cinnamon

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

100 g small mushrooms
4 Spring onions
100 g dried figs
50 g Almonds with skin
2 (approx. 300 g) Chicken filets
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml Poultry broth (instant)
250 g Couscous
7-10 Tbsp Cinnamon

Directions

1
Clean and trim the mushrooms. Clean and wash the spring onions and cut them into pieces about 1 cm wide. Cut figs into slices. Chop the almonds coarsely. Wash and dry the meat and cut into strips.
2
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3
Remove the pan from the heat and let the couscous soak for 2 minutes. Bring to the boil at low heat and simmer for 2-3 minutes. Season with cinnamon.