Moroccan Chicken With Couscous Recipe

Name: Moroccan Chicken With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 550 ml vegetable stock; 250 g carrots, peeled and finely chopped; 250 g couscous; 1 tbsp butter; 1 None cinnamon stick; 3 None chicken breast fillets (about 150g each); 3 tbsp olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp chilli powder; 500 g tomatoes, sliced; 8 None spring onions, sliced; 100 g feta, diced; 15 g fresh mint, finely chopped; 150 g low-fat natural yogurt

Servings: persons

550 ml vegetable stock
250 g carrots, peeled and finely chopped
250 g couscous
1 tbsp butter
1 None cinnamon stick
3 None chicken breast fillets (about 150g each)
3 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli powder
500 g tomatoes, sliced
8 None spring onions, sliced
100 g feta, diced
15 g fresh mint, finely chopped
150 g low-fat natural yogurt

1
Preheat the oven to 425u00b0F. In a saucepan, bring 1 1/2 cups stock to a boil. Add the carrots and cook for 2 mins. Remove from the heat, stir in the couscous, butter and cinnamon, cover and allow to stand for 10 mins.
2
Meanwhile, season the chicken. Heat 2 tbsp oil in a frying pan and sear the chicken, turning, for 10 mins. Remove from the pan and set aside. Add the cumin, coriander and cayenne to the pan and fry for 2 mins. Add the tomatoes and spring onions and saute for 2 mins.
3
Fluff the couscous with a fork and stir in 1 tbsp oil. Place in an ovenproof serving dish along with the tomatoes and spring onions. Pour 1/2 cup stock over the couscous mixture. Slice the chicken and arrange in the dish. Sprinkle with the feta. Bake for 10-15 mins, until golden brown.
4
Stir the mint into the yogurt and serve with the baked chicken.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 550 ml vegetable stock, 250 g carrots, peeled and finely chopped, 250 g couscous, 1 tbsp butter, and more.

Yes, Moroccan Chicken With Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chicken With Couscous

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