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Kymberly Brennan
Spicy chicken tuna with couscous
Couscous with chicken fillet, courgette, winter carrot, tomatoes and parsley from the tagine.
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Ingredients
Directions
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Cut the onion into rings, the winter carrot into cubes and the chicken fillet into strips.
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Prepare the couscous according to the instructions on the packaging with the oil.
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Heat the oil in a frying pan. Fry the onion. Add the chicken and cook for 2 minutes.
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Meanwhile, halve the zucchini in the length and cut into thin slices.
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Spoon the carrot and zucchini through the chicken and cook for another 2 minutes. Cut the parsley coarsely.
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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.
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Stir the couscous with a fork. Add the parsley, pepper and possibly salt. Serve with the chicken tuna.
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Nutrition
465Calories
Sodium7% DV175mg
Fat15% DV10g
Protein58% DV29g
Carbs20% DV61g
Fiber28% DV7g
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