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Spiced chicken with cherry couscous
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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.
Typical values per serving:
1 of your 5 a day.
This recipe was first published in June 2018.