Moroccan Chicken with Citrus Couscous and Green Beans
Nutrition per serving
Calories | 566 kcal |
Protein | 48.6 g |
Carbs | 57.7 g |
Fats | 16.4 g |
Saturated Fat | 3.4 g |
Monounsaturated Fat | 8.2 g |
Polyunsaturated Fat | 3.2 g |
Sugars | 13.2 g |
Fiber | 9.6 g |
Sodium | 3,778 mg |
Ingredients
Beans, Green Snap | |
Chicken Thigh | |
Lemon | |
Couscous | |
Chicken Stock Cube | |
Honey | |
Cinnamon | |
Cumin Powder | |
Chopped Tomatoes (canned) | |
Olive Oil | |
Dried Apricot Halves |
Preparations
1. Top and tail the green beans.
1. Top and tail the green beans.
2. Slice the chicken thighs into even strips.
3. Finely chop the apricot.
4. Zest/juice a ¼ of a lemon.
Cooking Instructions
1. Place the couscous into a bowl with 125ml of boiled water, the stock pot, a tsp of the lemon juice, a pinch of the lemon zest and salt. Give a quick stir and cover with a lid or cling film. Set aside for 10 minutes until the liquid has absorbed. Use a fork to fluff up the couscous.
1. Place the couscous into a bowl with 125ml of boiled water, the stock pot, a tsp of the lemon juice, a pinch of the lemon zest and salt. Give a quick stir and cover with a lid or cling film. Set aside for 10 minutes until the liquid has absorbed. Use a fork to fluff up the couscous.
2. Meanwhile, in a non-stick pan, heat ½ a tbsp of olive oil over medium heat. Sprinkle a pinch of salt (optional) over the chicken thighs and cook for about 2-3 minutes until browned. Add the honey and continue to cook for 30 seconds before adding the cinnamon, cumin, tinned tomatoes, a tsp of the stock pot, a tsp of lemon juice and a pinch of lemon zest. Stir everything together, then add the green beans and apricots. Cook the mixture, uncovered for 5 minutes or until the green beans are tender.
3. Serve in a bowl on top of the couscous.