Moroccan couscous casserole

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel, wash and finely dice the carrots. Wash tomatoes and cut into slices. Clean, wash and chop spring onions. Wash chicken meat, dab dry and season with salt and pepper. Bring 350 ml stock to the boil, add carrots and cook for about 2 minutes. Remove the pot from the heat, stir in couscous.

2. 2

   Stir in butter and cinnamon stick and let it swell covered for about 10 minutes. Meanwhile heat 2 tablespoons of olive oil in a pan, fry the chicken in it all around for about 10 minutes. Take out. Mix cumin, coriander and chilli and sauté in the cooking fat for about 2 minutes. Add tomatoes and spring onions and sauté. Loosen the couscous with a fork and stir in 1 tablespoon of olive oil. Put the tomatoes, spring onions and couscous into an ovenproof dish. Pour 200 ml vegetable stock over it. Cut the chicken meat into slices. If necessary, drain and dice the feta cheese and put it into the baking dish with the meat. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-15 minutes. Pluck the mint leaves from the stalks, wash, pat dry and chop finely.

3. 3

   Put the tomatoes, spring onions and couscous into an ovenproof dish. Pour 200 ml vegetable stock over it. Cut the chicken meat into slices. If necessary, drain and dice the feta cheese and put it into the baking dish with the meat. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-15 minutes. Pluck the mint leaves from the stalks, wash, pat dry and chop finely. Mix yoghurt with mint and 1 pinch each of sugar and salt. Take the casserole out of the oven and serve with the mint yoghurt

Nutrition Facts

KCAL
560 kcal

CARBS
46 g

FATS
25 g

PROTEINS
36 g