zoom Spiced chicken with cherry couscous

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    Spiced chicken with cherry couscous

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    Spiced chicken with cherry couscous

    • Low Fat
    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 2


    150ml Cooks’ Ingredients Chicken Stock
    75g wholewheat couscous
    2 tsp olive oil
    1 pack Waitrose 2 Chicken Breast Fillets
    2 tsp Cooks’ Ingredients Ras El Hanout
    180g pack cherries, pitted
    25g pack flat leaf parsley, roughly chopped
    2 clementines or satsumas, halved


    1. Put the stock into a medium saucepan, bring to the boil then stir in the couscous and cover with a lid. Set aside for 10 minutes to let the stock absorb.

    2. Heat the oil in a frying pan. Toss the chicken with the spice and some seasoning, then cook for 7-10 minutes over a medium heat, turning occasionally until golden and cooked through with no pink meat and juices run clear.

    3. Fluff up the couscous with a fork. Toss in the cherries and parsley plus the juice of one clementine (about 2 tbsp). Season, then serve with the chicken and the remaining clementine to squeeze over.

    Cook’s tip For a meat-free alternative, use vegetable stock. Rub slices of Waitrose Cypriot Light Halloumi with ras el hanout and griddle or grill till golden.

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