2 yellow peppers
4 cloves of garlic
700 g turkey escalope
3 tbsp. oil
600 ml vegetable soup
200 ml whipped cream
200 g couscous
2 tbsp. butter
100 g olives (pitted)
salt, pepper, paprika powder, sauce thickener
Peel and finely dice the onions and garlic. Wash the
peppers and cut them into pieces.
Cut the meat into strips. Heat the oil and fry the meat. Add half of the
and pepper cubes and fry briefly. Season with salt, pepper and paprika,
deglaze with soup and cream and bring to the boil. Stir in the sauce
thickener and simmer for another 10 minutes.
Prepare the couscous according to the instructions and fold in the
remaining onion cubes and butter.
Serve the turkey with the couscous and garnish with the olives.