Chicken and tomato couscous for 2 people

Olive oil or cooking spray
200 g skinless chicken breast, cut in bite size pieces
1 onion, cut finely
2 tbsp. brown sugar
120ml red wine
400g tomatoes, cut in pieces
125g couscous
200g rocket salad
Use a non-stick frying pan and use cooking spray or olive oil
Fry the onion and the chicken for 5 minutes only.
Add the red wine mixed with the sugar and cook for 5 minutes.
Add the tomatoes and cook for about 4 minutes.
Put the couscous in a bowl and cover with boiling water. Leave it to stand until all water is absorbed (5 minutes).
Add the chicken mixture and the rocket salad to the couscous and serve immediately.


for one person:
1 aubergine
3 tomatoes
1 leek
3 spring onions
chicken breast or turkey pieces for 1 person
2 slices of Edam or Gouda cheese
spelt bread crumbs or spelt cereal flakes
Slice the aubergine length way and sprinkle the slices with salt. Leave this for 30 minutes to extract the bitterness of the aubergine. Rinse the salt off the aubergine and fry the slices on both sides. Move the aubergine slices to a baking tray and prepare the tomato filling.
Cover the tomatoes with boiling water. Refresh them under a cold tap. Peel the tomatoes and cut them in small pieces. Cut the spring onions and slice the leek. Put the onions, leek, tomatoes and meat in a skillet and fry for 5 to 10 minutes. Season with pepper if you like. There is no need to add salt. Rinsing the salt off the aubergine will not remove all salt.
Move the tomato mixture to the baking tray Cover the aubergine slices. Spread bread crumbs or cereal flakes on top of the tomato mixture. Cover all with the cheese slices. Bake in the oven (200 C) for 15 minutes. It is ready when the cheese has melted and browned.