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Souk-spiced chicken & grains
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1 tbsp essential Vegetable Oil
300g pack Moroccan spiced chicken breast chunks
300g pouch cauliflower & kale couscous
½ x 400g can chick peas, drained
1 lemon, zested then cut into wedges
28g pack coriander
2 tbsp Cooks’ Ingredients Pomegranate Seeds
160g cavolo nero, to serve
60g Greek Natural Strained Yogurt, to serve
Heat the oil in a wide non-stick frying pan, then add the chicken (not any excess marinade, yet). Cook for 5 minutes over a high heat until golden and a little charred, stirring occasionally.
Stir in the couscous, chick peas, lemon zest and any leftover marinade, then season. Cover the pan and turn the heat down. Cook for 5 minutes, or until the chicken is cooked through with no pink meat, then let the pan stand for 2 minutes, off the heat.
Roughly chop the coriander leaves. Fold most into the pan, then scatter what’s left on top. Finish with the pomegranate seeds and a few lemon wedges for squeezing over. Serve with freshly cooked cavolo nero and a spoonful of natural yogurt on the side.
Typical values per serving:
This recipe was first published in February 2019.