Couscous with vegetables & chicken
easy
60 mins
60 mins
Ingredients
- 500 g Brussels sprouts
- 2 Carrots
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Chicken fillets (approx. 150 g each)
- 4 Chicken drumsticks (approx. 100 g each)
- 1 medium onion
- 1 Garlic clove
- 2 TABLESPOONS Oil
- 1 TABLESPOON Curry
- 500 g chunky tomatoes
- 7-10 Tbsp Chilli powder
- 250 g Couscous (pre-cooked durum wheat semolina)
- 1 TABLESPOON Butter
- 75 g Whole milk yoghurt
- 7-10 Tbsp Parsley
Directions
- 1
Clean and wash the Brussels sprouts. Peel, wash and cut carrots into pieces. Cook the sprouts in a good 1/4 litre of boiling salted water for 15-18 minutes. Cook carrots for the last 8 minutes. Wash chicken parts, dab dry.
- 2
Season with salt and pepper. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Peel and finely dice onion and garlic. Heat 1 tablespoon of oil.
- 3
Fry the onion and garlic in it. Sprinkle with curry and sauté. Add tomatoes, bring to the boil. Add vegetables with the cooking liquid. Simmer open for about 10 minutes. Season to taste with salt and chilli.
- 4
Bring 1/4 litre of water, 1 tablespoon of oil and 1 tablespoon of salt to the boil in a pan. Remove the pan from the heat, sprinkle with couscous. Let couscous swell for about 2 minutes. Add butter in flakes and simmer at low heat for about 3 minutes.
- 5
Separate the semolina grains with a fork. Arrange the couscous with vegetables and chicken. Garnish with parsley. Add yoghurt and sprinkle with curry.
Nutrition Facts
570 kcal
46 g
24 g
45 g
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