Moroccan Chicken with Couscous and Chickpeas
Author
blucouscous
Difficulty
Beginner
Category
Recipe
Date
AUGUST 1, 2019
Yields
4 Servings
Prep time
10 mins
Cook Time
40 mins
Total Time
50 mins
Couscous base
- 500 g Skinless chicken breast fillets
- 1 tbsp Olive oil
- 1 Large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cinnamon stick
- 2 large zucchini, halved lengthways and sliced
- 400 g (or 1 can) no-salt-added chopped tomatoes
- 200 ml Salt-reduced vegetable stock
- 250 g Sugar snap peas
- 400 g (or 1 can) chickpeas, drained and rinsed
Couscous
- 250 g Blu Pearl Couscous
- 500 ml Boiling water
- 1 tbsp Olive oil
- ½ tbsp Salt-reduced polyunsaturated spread
- Salt and pepper to taste
- Fresh coriander leaves to garnish
Directions
- 1Cut the chicken on the diagonal into strips about 1cm thick. Heat the oil in a wok or heavy frying pan. Add the chicken strips, onion and garlic and cook over a medium–high heat, stirring constantly, for about 2 minutes or until the chicken turns white with golden brown flecks.
- 2Reduce the heat to low and add the ground cumin and coriander and cinnamon stick. Cook stirring constantly for 1 minute. Add the zucchini and stir well, then add the tomatoes and stock. Cook for 5 minutes, stirring occasionally.
- 3Meanwhile, put the couscous in a saucepan (off the heat) and pour over the boiling water. Add the oil. Stir well, then cover and leave to soak for 5 minutes.
- 4Add the sugar snap peas and chickpeas to the chicken mixture. Cook for a further 5 minutes, stirring frequently.
- 5Stir the spread into the couscous and cook over a medium heat for 3 minutes, fluffing up with a fork to separate the grains. Season with salt and pepper. Pile the couscous onto a serving platter. Spoon the chicken on top and garnish with chopped coriander. Serve hot.
