Serving size: Serves 4
This recipe is best made close to serving.
INGREDIENTS
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 tablespoon Moroccan seasoning mix
4 single (800g) chicken breast fillets
1 medium (150g) brown onion, chopped coarsely
1 medium (120g) carrot, chopped coarsely
1 small (90g) zucchini, chopped coarsely
3 cups (750ml) salt-reduced chicken stock
½ cup (125ml) water
1 cup (200g) couscous
METHOD
Combine half the oil with garlic and seasoning in a medium bowl; add chicken, toss to coat chicken. Cook chicken in a heated large non-sticking frying pan, covered, until chicken is browned on both sides and cooked through. Transfer to a plate, cover to keep warm. Add onion, carrot, zucchini, 2 cups (500ml) of the stock and water to same pan; bring to the boil, reduce heat, simmer, covered, for about 5 minutes or until vegetables are just tender.
Combine half the oil with garlic and seasoning in a medium bowl; add chicken, toss to coat chicken. Cook chicken in a heated large non-sticking frying pan, covered, until chicken is browned on both sides and cooked through. Transfer to a plate, cover to keep warm. Add onion, carrot, zucchini, 2 cups (500ml) of the stock and water to same pan; bring to the boil, reduce heat, simmer, covered, for about 5 minutes or until vegetables are just tender.
Meanwhile, bring remaining stock to the boil in a medium saucepan. Remove from heat; stir in couscous, and remaining olive oil. Cover; stand until liquid is absorbed. Fluff couscous with a fork.
Serve chicken and vegetable mixture on couscous. Not suitable to freeze.
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