Barbecued Moroccan Chicken with Spicy Couscous
4
Serves:Ingredients
1 tbsp olive oil
1 tbsp Moroccan seasoning
1 tbsp chopped coriander
500g Tegel Lean & Lite Skinless Thigh Fillets, cut into strips
Couscous:
1 tbsp olive oil
1 red onion, sliced
1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 cup couscous
2 cups boiling water
2 tbsp lemon juice
Salt and pepper to taste
2 tbsp chopped coriander
2 tbsp slithered almonds, toasted
1 tbsp Moroccan seasoning
1 tbsp chopped coriander
500g Tegel Lean & Lite Skinless Thigh Fillets, cut into strips
Couscous:
1 tbsp olive oil
1 red onion, sliced
1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 cup couscous
2 cups boiling water
2 tbsp lemon juice
Salt and pepper to taste
2 tbsp chopped coriander
2 tbsp slithered almonds, toasted
Method
Place the oil, Moroccan seasoning, coriander and chicken in a bowl. Mix well, cover and refrigerate for 30 minutes. Cook the chicken on a preheated barbecue for 8 to 10 minutes or until the chicken is golden brown and cooked through.
To prepare the couscous, heat a frying pan over medium heat. Add the olive oil and the red onion and cook for 2 to 3 minutes. Add the cumin and coriander and cook for a further minute, stirring. Add the couscous, water, lemon juice, salt and pepper. Remove from the heat, cover and leave to stand for 5 minutes. Stir in the coriander and almonds.
Place the couscous on a serving platter and top with the chicken. Garnish with extra coriander and toasted almonds if desired. Serve with a green salad.
