• Prepare the Tipiak Couscous as indicated on the pack
• Meanwhile, brown the chopped onions and garlic with the sliced peppers in a pot, add 3 soupspoons of olive oil and cook for 5 minutes
• Slice the tomatoes and add them in the pot. Cover and let it simmer for about 10 minutes
• Dice the escalopes and brown them in a frying pan with some olive oil for 5 to 8 minutes
• Mix the escalope pieces with the Couscous, the white wine and the vegetables
• Season if necessary. Let it simmer for about 20 minutes, add some water if necessary
• Put this mix in 4 mini pots, cover and keep in the oven (120°C) until you serve it

Suggestion :

• If you prepare this dish in advance, the flavours will be even stronger