Fragrant Moroccan Chicken

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs zucchini
• 1pcs spring onion
• 1bunch coriander
• 1clove garlic
• 1pcs lemon
• 5g Moroccan seasoning
• 300g free-range chicken tenderloins
• 150g couscous
• 130g natural yoghurt
• 23ml olive oil
• 200ml boiling water
• 15ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Quarter the carrot lengthwise, then thinly slice. Cut the zucchini into 1cm chunks. Thinly slice the spring onion. Finely chop the coriander, including the stems. Crush or finely chop the garlic. Finely grate the zest of half the lemon*, then juice the half.
2. Step 2 — Prep chicken
   CHICKEN OPTION Combine the garlic, lemon zest, Moroccan seasoning and 1 tbs olive oil in a shallow dish and season with salt and pepper. Thinly slice the chicken into strips. Add to the seasoning mixture and toss to coat.
3. Step 3 — Soak couscous
   Put the couscous in a large heatproof bowl, add 1 tsp extra virgin olive oil, pour over 200ml boiling water and cover with a plate. Stand for 5 mins or until the water is absorbed. Fluff the couscous with a fork.
4. Step 4 — Prep coriander yoghurt
   Meanwhile, combine the yoghurt and half the coriander in a bowl and season with salt and pepper.
5. Step 5 — Finish couscous
   Heat 2 tsp olive oil in a medium frypan until hot. Cook the carrot, stirring occasionally, for 2-3 mins. Add the zucchini and cook, stirring, for a further 3-4 mins until tender. Add the vegetables, spring onion, remaining coriander, 1 tbs lemon juice and 2 tsp extra virgin olive oil to the couscous. Season with salt and pepper and stir to combine.
6. Step 6 — Cook chicken and serve
   Heat the frypan over medium-high heat. Cook the chicken for 3-4 mins each side until golden and cooked through. Divide the couscous mixture and chicken among plates. Serve with the coriander yoghurt.

Allergens

Sulphites, Gluten, Wheat, Milk