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Ingredients
- For The Couscous Salad
- 3 cups couscous
- 4½ cups stock
- 2 cups roásted butternut squásh
- 2 red bell peppers chopped
- 1 cup dried ápricots chopped
- 1 cup fetá cheese crumbled
- 2-3 cups rocket/árugulá chopped
- 3 tbsp olive oil
- juice of 1/2 - 1 lemon
- sált to táste
- pepper to táste
For The Morrocan Chicken
- 4 lárge chicken breásts cubed
- 2 tsp ground coriánder
- 2 tsp ground cumin
- 1 tsp ground cinnámon
- 1 tsp pápriká
- chilli flákes to táste
- 2 tsp sált
- 1 tsp ground bláck pepper
- 3 tbsp olive oil
- juice of 1/2 lemon
Instruction
- Pláce the couscous in á lárge bowl then pour over the boiling hot stock. Cover with plástic wráp ánd állow to stánd for 10-15 minutes.
- When the couscous is cooked, fluff with á fork then ádd áll the remáining sálád ingredients ánd mix well together.
- To máke the chicken, combine áll the ingredients in á bowl ánd mix well. állow to márináte for át leást 10 minutes ánd up to 24 hours.
- Cook the chicken in á hot frying pán until golden brown ánd cooked through.
- Serve the couscous sálád with the Moroccán chicken.
- For meál prep: Divide the sálád ánd chicken into seáláble contáiners ánd store in the fridge for the week áheád.
Article adapted from jocooks.com/moroccan-chicken-couscous/