Save to your scrapbook

    Souk-spiced chicken & grains

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Souk-spiced chicken & grains

    • Preparation time: 5 minutes + 5 minutes standing
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 2


    1 tbsp essential Vegetable Oil
    300g pack Moroccan spiced chicken breast chunks
    300g pouch cauliflower & kale couscous
    ½ x 400g can chick peas, drained
    1 lemon, zested then cut into wedges
    28g pack coriander
    2 tbsp Cooks’ Ingredients Pomegranate Seeds
    160g cavolo nero, to serve
    60g Greek Natural Strained Yogurt, to serve



    Heat the oil in a wide non-stick frying pan, then add the chicken (not any excess marinade, yet). Cook for 5 minutes over a high heat until golden and a little charred, stirring occasionally.

    Stir in the couscous, chick peas, lemon zest and any leftover marinade, then season. Cover the pan and turn the heat down. Cook for 5 minutes, or until the chicken is cooked through with no pink meat, then let the pan stand for 2 minutes, off the heat.

    Roughly chop the coriander leaves. Fold most into the pan, then scatter what’s left on top. Finish with the pomegranate seeds and a few lemon wedges for squeezing over. Serve with freshly cooked cavolo nero and a spoonful of natural yogurt on the side. 


    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars