Chicken pan with couscous and pumpkin

Ingredients

Chicken breast, raw 1 Whole (large)

Couscous, roh 80 Portion

Onion (Basis) 85 Whole (medium)

Table potatoes waxy (Lidl) 200 Portion

Chickpeas tin (Rewe ) 1 Portion

1 can

Hokkaido Pumpkin (frisch) 250 Portion

carrots 2 Whole (large)

Green peppers, fresh 1 Whole

Tomate (Basis) 1 Portion

1 Tomate

Freshly squeezed lemon juice 1 Tablespoon

1 lemon, to taste

Vegetable stock (Lacroix) 250 Portion

Preparation

1. 1

   Cook the couscous according to the packet instructions

2. 2

   Chop the vegetables and rinse and drain the chickpeas

3. 3

   Season the chicken (with salt and pepper, for example) and fry in a pan on both sides until golden brown, then put to one side and fry the onion and then the rest of the vegetables briefly in the pan, add the chickpeas and tomatoes, deglaze with the stock and simmer for 15 minutes

4. 4

   Add the couscous to the pan, mix everything together, top with slices of lemon, season to taste and serve

5. 5

   The couscous pan can be seasoned with 1/2 teaspoon each of cumin, allspice and cayenne pepper, or whatever else tastes good to you