The Kitchen (The home of Delicious Arabic Food) invites you to try Moroccan chicken and couscous recipe. Enjoy the Arab cuisine and learn how to make Moroccan chicken and couscous.
To Prep 0:13
To Cook 0:05
SERVINGS 4 Ingredients
2 tablespoons olive oil
1/4 cup lemon juice
2 tablespoons Moroccan seasoning
4 (800g) chicken breast fillets, trimmed, halved lengthways
1 1/2 cups couscous
1/3 cup currants
1 1/2 tablespoons balsamic vinegar
200g grape tomatoes, halved
75g baby spinach
Combine oil, lemon juice and seasoning in a shallow, ceramic dish. Add chicken. Turn to coat.
Make Moroccan couscous: Bring 1 1/2 cups cold water to the boil in a saucepan over high heat. Remove pan from heat. Stir in couscous. Cover and stand for 5 minutes or until liquid is absorbed. Using a fork, stir to separate grains.
Place currants, vinegar and 1 tablespoon cold water in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until heated through.
Add currant mixture, tomatoes and spinach to couscous. Season with salt and pepper. Toss to combine.
Heat a greased barbecue plate or chargrill over medium-high heat. Cook chicken, brushing with oil mixture, for 2 minutes each side or until cooked through. Season with salt and pepper. Serve chicken with couscous.
Fat saturated 2.60g
Fat Total 12.20g
Carbohydrate Total 67.70g
Dietary Fibre 2.80g
All nutrition values are per serve.
Super Food Ideas – March 2008 , Page 26
Recipe by Annette Forrest
Photography by Ben Dearnley