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🍽️ Chicken Couscous Pan with Spinach and Raisins

428 kcal · 30 min · 4 servings

Ingredients

• 3 Carrots
• 1 Garlic clove
• 50 g Baby spinach
• 2 Spring onions
• 500 g Turkey breast fillet
• 2 tbsp Olive oil
• 50 g Raisins
• 0.5 tsp Harissa paste
• 2 tsp Ras el-Hanout
• 175 g Couscous (instant)
• 350 ml Vegetable broth
• Salt
• Pepper
• 1 tsp Lemon juice
• 150 g Yogurt (3.5% fat)

Instructions

1. 1. Peel the carrots and slice them into thin rounds.
2. 2. Peel the garlic clove and chop it finely.
3. 3. Wash the spinach and spin it dry.
4. 4. Chop the spinach roughly.
5. 5. Trim the spring onions and wash them.
6. 6. Slice the spring onions into thin rings.
7. 7. Rinse the chicken meat and pat it dry.
8. 8. Cut the meat into bite-sized pieces.
9. 9. Heat the oil in a pan.
10. 10. Fry the meat for 3 minutes over medium heat.
11. 11. Remove the meat from the pan.
12. 12. Add the carrots, garlic, and spring onions to the pan.
13. 13. Fry the vegetables for 4 minutes in the remaining fat.
14. 14. Add the raisins, harissa, and ras el-hanout.
15. 15. Simmer the spices for 2 minutes.
16. 16. Add the couscous and broth to the pan.
17. 17. Bring everything to a boil.
18. 18. Stir in the chicken.
19. 19. Season with salt, pepper, and lemon juice.
20. 20. Let the dish simmer covered for 5 minutes over low heat.
21. 21. Stir the spinach into the couscous.
22. 22. Remove the pan from the heat.
23. 23. Let the couscous sit covered for 5 minutes.
24. 24. Stir the couscous again before serving.
25. 25. Fluff up the couscous.
26. 26. Adjust the seasoning.
27. 27. Serve the dish with yogurt.

Nutrition per serving

• kcal: 428
• Protein: 38 g · Fett/Fat: 9 g · Carbs: 47 g