Spiced Chicken and Couscous Pilaf

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 2clov garlic
• 300g chicken breast fillet
• 10g Moroccan seasoning
• 150g couscous
• 1bunch mint
• 130g natural yoghurt
• 30ml olive oil
• 10ml red or white wine vinegar
• 200ml boiling water

Method

1. Step 1 — Prep ingredients
   Preheat oven to 220C, fan-forced. Line an oven tray with baking paper. Peel the pumpkin and cut into 1cm chunks. Crush or finely chop 2 garlic cloves. Put chicken flat on a board, put your hand on top and halve horizontally into fillets. Put pumpkin on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 15-20 mins until tender.
2. Step 2 — Pan-fry chicken
   Meanwhile, combine 2 tsp Moroccan seasoning and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Heat a medium deep frypan over medium-high heat. Cook the chicken, turning regularly, for 4-8 mins until browned and cooked through. Remove from the pan.
3. Step 3 — Toast couscous
   Heat 2 tsp olive oil in the same pan over medium heat. Cook the garlic and remaining Moroccan seasoning, stirring, for 1-2 mins until fragrant. Add the couscous and 2 tsp red wine vinegar, season with salt and pepper and stir to combine. Remove the pan from the heat.
4. Step 4 — Soak couscous
   Thinly slice the chicken on an angle. Put the chicken on top of the couscous (see Kitchen 101). Pour over 200ml boiling water and any chicken resting juices. Cover with a lid and stand for 5 mins or until the water is absorbed. Fluff the grains with a fork.
5. Step 5 — Serve up
   Meanwhile, reserve a few whole leaves, then finely chop the mint, discarding the stems. Combine the chopped mint and yoghurt in a bowl and season with salt and pepper. Divide the chicken and couscous pilaf among bowls. Scatter with the pumpkin and reserved mint leaves. Drizzle with the mint yoghurt and enjoy!
6. Step 6 — Kitchen 101
   Adding the chicken back to the pan in Step 4 keeps it warm while the couscous soaks. If you prefer, just cover it with foil instead.

Allergens

Sulfit, Gluten, Wheat, Milch