Chicken Couscous

Ingredients

• 250 g couscous (instant)
• Salt
• 50 g fresh lingonberries
• 250 g mushrooms (e.g., chestnuts or chanterelles)
• 1 ripe Mango
• 2 chicken breast fillets (≈200 g each)
• pepper (ground)
• 4 tbsp plant oil
• 125 ml dry white wine
• 150 ml whipping cream

Instructions

1. 1.

   Place the couscous in a bowl. Bring about 300 ml water with salt to a boil, pour over the couscous to just cover it, let stand for 3 minutes, then fluff with a fork. Rinse the lingonberries, pat dry and mix into the couscous; set aside a handful for garnish. Clean the mushrooms and peel, pit, and slice the mango thinly. Wash, dry, slice the chicken breast into strips, season with salt and pepper. In a pan with 2 tbsp oil, sear the chicken strips around 2 minutes, then remove. In the same pan add the remaining oil and sauté the mushrooms for about 7 minutes. Add white wine and cream, stir. Return the chicken, warm through, and adjust seasoning with salt and pepper.

2. 2.

   Arrange the couscous on plates, spoon the chicken‑mushroom mixture over it, and garnish with mango slices and lingonberries.