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First of all…the chicken is the only non-vegan ingredient in this recipe, and can easily be replaced with seitan (way better for this than tofu).

Second–I usually cook just for myself and am finally getting good at just making enough for dinner and a lunch the next day. This recipe will make 2 small servings, but you can just double it if you want more. Simple, right?

Ingredients:

1 boneless, skinless chicken breast
2/3 cup couscous
1 medium or large carrot, sliced or chopped
1/2 onion, finely chopped
2 cloves of garlic, chopped
1 tsp cumin
1/2 tsp cinnamon (sometimes I add more)
1/4 tsp cayanne (maybe add more if you want more heat)
Olive oil
salt/pepper
1 cup water

Cut your chicken breast into 2 or 3 filets and generously season with salt and pepper. Heat olive oil in skillet and add chicken, let cook 6 minutes on each side. When the chicken is done, place ona paper towel to absorb any extra oil.

In a small pot, add couscous to salted boiling water. Stir and cover. Remove from heat and let sit for 5 minutes

In a seperate pan, add olive oil, onion, garlic, and carrots. Cook until the onions are soft. Tear the cooked chicken into chunks or strips and add to the pan. Then add the cumin, cinnamon, cayenne, and mix well. You’ll need to add a little bit of water to deglaze the pan.

Add the couscous and mix well. Serve Hot. It’s good.