Chicken Couscous Pan with Spinach and Raisins

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 instant couscous
• 350 ml vegetable broth
• Salt
• Pepper
• 1 tsp lemon juice
• 150 g Yogurt (3.5% fat)

Instructions

1. 1.

   Peel and slice carrots into thin rounds. Peel garlic and finely chop it. Wash spinach, dry it thoroughly, and roughly chop it. Clean spring onions, wash them, and cut into fine rings.

2. 2.

   Rinse turkey meat, pat it dry, and cut into bite-sized pieces. Heat oil in a pan. Sauté the meat for 3 minutes over medium heat. Remove the meat from the pan.

3. 3.

   Add carrots, garlic, and spring onions to the pan and sauté for 4 minutes in the remaining fat. Add raisins, harissa, and ras el-hanout and cook together for 2 minutes. Pour in couscous and broth and bring to a boil. Mix in the turkey meat, season with salt, pepper, and lemon juice, cover, and simmer for 5 minutes over low heat.

4. 4.

   Fold spinach into the couscous. Remove the pan from the heat and let the couscous steam covered for 5 minutes. Stir again before serving, fluff it up, taste, and serve with yogurt.