SOUK SPICED CHICKEN AND GRAINS

ingredients | serves 2 | time 20 mins

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

step 1

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

step 2

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

step 3

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

Loading finished
Products loaded