Curry Chicken with Vegetable Couscous and Almonds

For the curry chicken with vegetables, heat some water in a pot and steam the sliced zucchini and carrot covered with a steamer attachment (or a sieve) (cut the zucchini a little thicker, as it softens faster than the carrot).

In a pan, heat some oil and briefly fry the chicken fillet cut into strips with the chopped onion and season little with salt, curry and cumin. In a kettle, bring some water to a boil.

Put the couscous in a bowl. Add a little olive oil, curry and salt and stir briefly. Pour the boiling water over the couscous. The water should cover the couscous and still go about 1 cm above the couscous. Cover with a lid and let swell.

Add 1/2 package of Cremefine and a handful of almond leaves to the chicken and simmer briefly, season again with the spices. The vegetables are ready when they are firm to the bite. The couscous is ready after a few minutes. Arrange the curry chicken with vegetables on a plate and sprinkle a few almond leaves over the couscous for decoration.

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