Delicious low-calorie recipes

Cut the chicken fillet into pieces and marinate in the spices.

Cut all the vegetables. Pour boiling water over the couscous (150 g water per 50 g couscous), cover and leave to swell.

Fry the chicken fillets in a frying pan.

Add the chopped vegetables, curry paste, salt, spices and sauté until almost ready.

Add the coconut milk. Put the lid on the pan and sauté everything over medium heat for another 7 minutes.

Add the swollen couscous to the pan with the meat and vegetables, stir and sauté for another 3 minutes.