Moroccan chicken couscous with dates

Moroccan chicken couscous with dates

  • Rating: 4 out of 5.14 ratings
    Rate
    loading...
Magazine subscription – save 32% and get a three-tier steamer, worth £44.99
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal534
fat18g
saturates3g
carbs55g
sugars23g
fibre9g
protein40g
low insalt0.5g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, February 2013

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.14 ratings

Sponsored content