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Moroccan Spiced Chicken and Couscous
500g chicken tenderloins
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon each; cinnamon, ground coriander and cumin
pinch chilli powder, tumeric, salt
1 clove garlic, crushed
1 tablespoon honey
1 cup chicken stock
1 cup couscous
1 tablespoon sultanas
¼ red onion, sliced
1 tablespoon toasted pine nuts |
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Combine chicken with oil, lemon juice, spices, garlic and honey. Allow to stand for 15 minutes.
Cook chicken in lightly oiled pan or barbecue for 3-4 minutes, until cooked through.
Place stock in a saucepan and bring to boil. Remove from heat and stir in couscous. Allow to stand for 5 minutes, then fluff up with a fork. Stir through sultanas, onion and pine nuts.
Serving Suggestion: Serve chicken over couscous with chopped tomato and cucumber salad and minted yoghurt.
(courtesy of Enterprises Pty Ltd)
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