Moroccan Chicken with Citrus Couscous and Green Beans
Nutrition per serving
| Calories | 864 kcal |
| Protein | 88.1 g |
| Carbs | 72.1 g |
| Fats | 24.4 g |
| Saturated Fat | 5.5 g |
| Monounsaturated Fat | 11.1 g |
| Polyunsaturated Fat | 5 g |
| Sugars | 17.2 g |
| Fiber | 10 g |
| Sodium | 3,962 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 185ml of boiled water, the stock pot, a tsp of the lemon juice, a pinch of the lemon zest and salt (optional). 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 185ml of boiled water, the stock pot, a tsp of the lemon juice, a pinch of the lemon zest and salt (optional). 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 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.