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Moroccan Chicken with Couscous Salad - Keeper
Ingredients
- 2 chicken breast fillets
- olive oil spray
- 2 tsp Moroccan seasoning
- 1 cup macro wholefoods market Wholewheat Couscous
- 1 cup boiling chicken stock
- 1/4 cup chopped dried apricots
- 2tbs chopped mint
- 2 ctb coriander leaves
- 1 small red onion, finely chopped
- 1 tbs lemon juice
- 1 garlic clove, finely chopped
- 1 tbs organic extra virgin olive oil
- 2 oranges, segmented
Directions
- Preheat a barbecue grill or chargrill pan over medium-high. Spray chicken with oil sray and sprinkle with seasoning. Cook chicken for 4-5 minutes each side or until cooked through. Remove from pan, cover with foil and set aside for 5 minutes.
- Meanwhile, place couscous in a bowl and add stock. Stir, cover and stand for 5 minutes or until stock has been absorbed and couscous is tender. Use a fork to fluff up and separate grains. Stir in apricots, mint, coriander and onion.
- Whisk lemon juice, garlic and oil together. Pour over couscous salad and toss to coat. Divide between serving plates. Slice chicken, arrange on top of couscous with orange and serve.
Nutritional analysis per serve:
- 29g protein, 8.5g fat (2g saturated fat), 38g carb, 6g dietary fibre, 1500 kJ (360Cals(
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