Moroccan couscous

Moroccan couscous

Perfect summer food, this dish is a mix of sweet and savoury. You could use roast lamb instead of chicken.

By , 21 September 2015
Moroccan couscous
  • Ready in: 20 mins
  • Serves: 4
  • Price: £1.77 per serving
Nutritional Info
Each 419g serving contains
  • Fat 17.9
    26%
  • Sat Fat 2.7
    14%
  • Sugar 10.9
    12%
  • Salt 1.1
    18%
  • Cals 554
    28%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 553kJ/132kcal.
Ingredients
  • 3 x 100g packs Chosen by you Moroccan Style Giant Couscous
  • 1L chicken stock, made with 1 stock cube
  • 2 tbsp olive oil
  • 1 red onion, chopped
  • 75g dried apricots, cut into small pieces
  • 400g can chickpeas, drained and rinsed
  • 1 tsp dried mint
  • 10 sun-dried tomatoes, chopped
  • Green beans, halved
  • 1 unwaxed lemon, juice and zest of
  • 300g leftover cooked chicken, cut into strips
  • Lemon wedges, to serve
Method
  • Simmer the couscous in the stock for 10 minutes. Turn off the heat, cover and stand for 3 minutes.

  • Meanwhile, heat 1 tbsp oil in a pan and cook the onion until soft. Add the apricots, chickpeas, mint, sun-dried tomatoes, green beans, lemon juice and zest, and cook for 2 minutes. Set aside.

  • Heat the remaining oil in the pan and fry the chicken for 3-4 minutes.

  • Fluff the couscous with a fork. Stir in all the other ingredients and serve with lemon wedges.