Spiced Chicken with Moroccan Couscous Salad: Moroccan Chicken Couscous

A lean dish with a Moroccan twist

Couscous has a very impressive profile, filled with minerals and vitamins including selenium, thiamin, folic acid and manganese. It’s high calcium content helps prevent both heart disease and insomnia.

Ingredients:

(Serves 4)

3 tablespoons olive oil
4 skinless chicken breasts
1 teaspoon paprika
2 teaspoons ground cumin
Freshly ground black pepper
400g couscous
250ml hot water
300g cherry or grape tomatoes, quartered
150g snap peas, thinly sliced crosswise
25g fresh basil, coarsely chopped
½ teaspoon lemon zest, grated
2 tablespoons fresh lemon juice

Instructions:

Heat 1 tablespoon of the oil in a large pan over medium heat. Season the chicken with paprika, cumin, ½ teaspoon salt and ¼ teaspoon pepper.
Cook the chicken until golden brown, approximately 6 to 7 minutes per side. Transfer to cutting board.
Place the couscous in a large bowl. Add 250ml hot water, cover, and let sit for 5 minutes before fluffing with a fork.
Add the tomatoes, snap peas, basil, lemon zest and juice, remaining oil, ½ teaspoon salt and ¼ teaspoon pepper to couscous. Toss to combine.
Slice the chicken and serve with the couscous.