Name: Moroccan chicken couscous with dates
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 500g skinless chicken thigh; 140g wholewheat couscous; 2 onions sliced; 4 garlic cloves sliced; zest 2 lemons juice of 1; 350ml chicken stock; 1 tsp ground cumin; 1 tsp ground cinnamon; 6 large dates pitted and chopped (Medjool are nice); 50g flaked almond; small bunch parsley chopped

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Moroccan chicken couscous with dates

Moroccan chicken couscous with dates

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 3.7 out of 5.18 ratingsRate

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Wholewheat grains keep you fuller for longer - flavour with dates, lemon, cumin and cinnamon

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
500g skinless chicken thigh
140g wholewheat couscous
2 onions

sliced
4 garlic cloves

sliced
zest 2 lemons

juice of 1
350ml chicken stock
1 tsp ground cumin
1 tsp ground cinnamon
6 large dates

pitted and chopped (Medjool are nice)
50g flaked almond
small bunch parsley

chopped

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Nutrition: per serving

kcal534
fat18g
saturates3g
carbs55g
sugars23g
fibre9g
protein40g
salt0.5g

low

Method

step 1

Heat oven to 180C/160C fan/ gas 4. Heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chicken, then cook for 10 mins or until browned on both sides. Remove and put in a large baking dish with the dry couscous.
step 2

Heat the remaining oil in the pan, add the onions and garlic, and cook for 5 mins until softened. Add the zest and juice of 1 lemon along with the stock, cumin, cinnamon and dates, then bring to the boil.
step 3

Pour the date mixture over the chicken and couscous, sprinkle over the almonds, cover with foil and bake for 20 mins. Serve sprinkled with the remaining zest and parsley.

Recipe from Good Food magazine, February 2013

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A star rating of 3.7 out of 5.18 ratings

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