Spicy chicken tuna with couscous

Name: spicy chicken tuna with couscous
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 onion; 300 g winter carrot; 300 g wahid chicken fillet; 250 g couscous; 3 el traditional olive oil; 1 zucchini; 20 g fresh flat parsley; 2 tl ras el hanout spices melange can of 80 g; 400 g tomato cubes tin 400 g

Couscous with chicken fillet, courgette, winter carrot, tomatoes and parsley from the tagine.

Ingredients

Directions

Cut the onion into rings, the winter carrot into cubes and the chicken fillet into strips.
Prepare the couscous according to the instructions on the packaging with the oil.
Heat the oil in a frying pan. Fry the onion. Add the chicken and cook for 2 minutes.
Meanwhile, halve the zucchini in the length and cut into thin slices.
Spoon the carrot and zucchini through the chicken and cook for another 2 minutes. Cut the parsley coarsely.
Add the ras el hanout and the tomato cubes. Bring to the boil and simmer the chicken tuna with the lid on the pan for 5 minutes until done.
Stir the couscous with a fork. Add the parsley, pepper and possibly salt. Serve with the chicken tuna.