Chicken venison with couscous

Name: chicken venison with couscous
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Moroccan
Ingredients: 300 g couscous; 65 g Meatballs and Co Moroccan Meatballs herbs; 350 ml boiling water; 4 el traditional olive oil; 150 g sliced onions; 2 fennel bulb; 250 g Cherry tomatoes; 400 g chicken dumpling strips natural; 65 g Meatballs herbs Moroccan; 30 g fresh parsley

Stew with chicken dumpling strips, cherry tomatoes, fennel, sliced onions and Moroccan minced herbs, served with seasoned couscous with parsley and olive oil.

Ingredients

Directions

Put the couscous with the spice mix from the Meatballs and Co. package. in a bowl and pour the water over it.
Let stand for 10 minutes. Add some salt from the package.
In the meantime, heat the oil in a frying pan and fry the onions for 5 min. On medium heat.
Meanwhile cut the bottom of the fennel bulb (s), cut the fennel into quarters and remove the core. Cut into strips. Halve the cherry tomatoes.
Add the fennel and chicken to the onions and cook over a high heat for 3 minutes.
Add the rest of the spice mix, the sauce from the Meatballs and Co. pack. and the cherry tomatoes and leave with the lid on the pan for 7 minutes.
Season with pepper and salt.
Meanwhile, cut the parsley fine.
Stir in the couscous with a fork and mix with the parsley and oil. Season with pepper and salt.
Serve the chicken with the couscous.