Moroccan couscous with minted chicken recipe
information
Calories per serving 470.
ingredients
4 x 125 g (4 1/2 oz) skinless chicken breasts
2 garlic cloves, chopped
2 tablespoons chopped fresh mint
finely grated zest and juice of 1 lemon
1/4 teaspoon ground cinnamon
1 teaspoon caster sugar
2 teaspoons olive oil
275 g (9 1/2 oz) couscous
35O ml (12 fl oz) boiling vegetable stock
100 g (3 1/2 oz) ready to eat dried apricots, chopped finely
2 tablespoons chopped fresh flat leaf parsley
150 g (5 1/2 oz) courgettes, grated coarsely
salt and freshly ground black pepper
2 garlic cloves, chopped
2 tablespoons chopped fresh mint
finely grated zest and juice of 1 lemon
1/4 teaspoon ground cinnamon
1 teaspoon caster sugar
2 teaspoons olive oil
275 g (9 1/2 oz) couscous
35O ml (12 fl oz) boiling vegetable stock
100 g (3 1/2 oz) ready to eat dried apricots, chopped finely
2 tablespoons chopped fresh flat leaf parsley
150 g (5 1/2 oz) courgettes, grated coarsely
salt and freshly ground black pepper
method
1. Make vertical slits along the top of each chicken breast. Place them in a shallow non metallic dish.
2. Mix together the garlic, mint, lemon zest and juice, cinnamon, caster sugar and oil. Drizzle this mixture over the chicken.
3. Cover and leave to marinate for at least 30 minutes.
4. Meanwhile, place the couscous in a bowl and pour over the hot stock.
5. Fluff up the grains with a fork and cover with clingfilm. Leave to stand for 15-20 minutes until the grains have absorbed the liquid and are plump. Mix in the chopped apricots, parsley, grated courgettes and seasoning.
6. Grill the chicken breasts for 6-8 minutes each side until cooked through.
7. To serve, spoon a mound of couscous on to each serving plate and top with a grilled chicken breast.
2. Mix together the garlic, mint, lemon zest and juice, cinnamon, caster sugar and oil. Drizzle this mixture over the chicken.
3. Cover and leave to marinate for at least 30 minutes.
4. Meanwhile, place the couscous in a bowl and pour over the hot stock.
5. Fluff up the grains with a fork and cover with clingfilm. Leave to stand for 15-20 minutes until the grains have absorbed the liquid and are plump. Mix in the chopped apricots, parsley, grated courgettes and seasoning.
6. Grill the chicken breasts for 6-8 minutes each side until cooked through.
7. To serve, spoon a mound of couscous on to each serving plate and top with a grilled chicken breast.
serving amount
serves 4.
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