MOROCCAN COUSCOUS

This is the  best break from the every day chicken that will transport you to exotic Morocco. It is easy to put together since everything goes into the pot and you just let it go low and slow. With a dish like this it is really important to have all of your ingredients measured out and ready, this way you can just throw everything in to the pool when it’s needed. I fell in love with making Moroccan food at school and I’ve enjoyed evolving this dish ever since. This Moroccan chicken is one of my husband’s favorite things I make, and it’s great to entertain with as well since it 

feeds a crowd!

    

1. 

Ingredients

1. 250g couscous
2.  zest and juice 1 lemon
3.  1 tsp olive oil
4.  1 tbsp clear honey
5.  4 skinless, boneless chicken breasts, sliced into large strips
6.  1 tsp ground cinnamon
7.  1 tsp ground cumin
8.  400g can chopped tomatoes
9.  150ml chicken stock
10.  200g fine green beans, trimmed
11. 
    

 Method

Put the couscous, half the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the 

chicken.

Heat oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.

Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon 

zest and juice.

Bring to the boil and simmer, uncovered, for 8-10 mins or until the beans are tender. Fork through the couscous to fluff it up, then serve with the chicken.