Moroccan Chicken & Couscous

This is a quick and easy chicken dish which I have been making for years. I always have the ingredients on hand as they are all Staple Foods for me.

Serves 2

4 chicken thighs

Masterfoods Moroccan Seasoning

olive oil spray

1 cup couscous

1 cup chicken stock

1 Tbsp olive oil

1 Tbsp butter

1/8 cup pine nuts

1/8 cup sultanas

Heat griddle pan over high heat.

Pat chicken dry with paper towels and spray with olive oil spray and sprinkle with Moroccan Seasoning on one side and place seasoned side down in pan. Fill a large clean saucepan with water and place on top of the chicken to weigh it down and create a delicious crust.
*Alternatively, spray both sides and place on a George Foreman Grill*
When chicken is golden brown turn it over, spray with olive oil spray and sprinkle with Moroccan Seasoning and again place the full saucepan on top to weigh it down. Don't pour water on chicken!

In the meantime place chicken stock in a medium saucepan and bring to the boil. Remove from heat and pour in couscous, stir and cover. Allow to sit for 10 mins.

Dry fry pine nuts in a small fry pan until golden and toasted. Set aside.

Fluff up couscous with a fork and add olive oil and butter and fluff up until no clumps remain. Stir in pine nuts and sultanas.

Remove chicken from pan and slice on an angle.

Divide couscous between serving plates and top with chicken.

NOTE: Any leftovers are great heated up for lunch the next day or mixed in with salad.

Chicken With Dates & Couscous

I made this last night and it was the perfect amount for the two of us but this is a very straightforward recipe so if you want to stretch it a bit further just double the ingredients or increase the chicken and couscous to suit your needs.



Serves 2

1 brown onion, thinly sliced
3 cloves garlic, thinly sliced
1 tsp salt
4 chicken thigh fillets, cut into 4 pieces
1 knob butter
1 Tbps olive oil
8 dates, thinly sliced
1 tsp ground cumin
1 tsp ground cinnamon
1 pinch saffron threads in 1 Tbsp warm water
400g can chopped tomatoes
250ml (1 cup) chicken stock
1 cinnamon quill

1 Tbsp olive oil
1 cup instant couscous
250ml (1 cup) chicken stock, boiling

1 tsp lemon pepper
20g (1/4 cup) flaked almonds
1/4 bunch coriander

Heat butter and 1 tbs oil in a deep heavy-based pot over medium heat. Add chicken and cook for 2 minutes each side or until browned. Transfer to a plate.

Return pot to medium heat. Add onions, garlic and salt, and cook, stirring, for 5 minutes or until softened. Add cumin, cinnamon and saffron to onion mixture and cook, stirring, for 1 minute or until fragrant.

Return chicken to casserole and add tomatoes, the first cup of stock, cinnamon quill and the dates. Bring to a simmer, then cook, partially covered with a lid, for 15 minutes or until the chicken is cooked through.

Place couscous and 1 tbs oil in a heatproof bowl or container. Pour over the hot stock and stir to combine, then cover tightly with plastic wrap or a lid. Set aside for 10 minutes or until water is absorbed.

Toast almonds in a small frying pan, tossing regularly, for 3 minutes or until almonds are toasted.

Fluff couscous with a fork, then divide among plates with chicken. Tear leaves from coriander, then scatter over chicken with almond mixture to serve.

Roasted Vegetable and Couscous Salad

1/2 butternut pumpkin, peeled, seeded and cut into 2cm pieces
Olive oil spray
1/2 Eggplant, cut into 2cm cubes
2 zucchinis, cut into 2cm pieces
3/4 cup couscous
1/2 red onion, finely sliced
1/2 red capsicum sliced
150 g baby rocket leaves, baby spinach or mixed lettuce

Dressing:
1 clove garlic
2 teaspoons red wine vinegar
1 teaspoon balsamic vinegar
1/3 cup extra virgin olive oil
1/4 teaspoon honey

Pre heat oven to 250 degrees c
Place pumpkin pieces in a deep baking tray and spray lightly with olive oil spray. Bake for 10 minutes then add the eggplant, zucchini and capsicum (also sprayed lightly with olive oil). Roast for a further 20 minutes or until cooked. Remove from the oven and set aside.
Cook couscous according to instructions on packet.
To make the dressing place all the ingredients in an air tight jar and shake until combined.
Once couscous is cooked, loosen with a fork until light and fluffy and place in a large salad bowl. Add the roast vegetables, onion, mixed lettuce leaves, avocado and cherry tomatoes. Mix the dressing through the salad and serve. Enjoy!

Serves 4

Per Serve:
801kj
192cal
11.7g Carbs
4.2g Protein
13g Total Fat
1.5g Sat Fat
5.6g Fibre

Chicken with Mustard Seed Crust and Couscous

Can be prepared in 45 minutes or less.

1 whole small skinless boneless chicken breast (1/2 pound total), halved
1 tablespoon mustard seeds
1 tablespoon chopped fresh parsley leaves
3/4 cup plus 1 tablespoon water
1/4 teaspoon salt
1/2 cup couscous
2 teaspoons unsalted butter
1 tablespoon fresh lemon juice
Accompaniment if desired: Carrot, Snow Pea and Red Pepper Julienne in Honey Vinaigrette

Season chicken with salt and pepper to taste. On a plate combine mustard seeds and parsley and press chicken into seed mixture, coating both sides.
In a small saucepan bring 3/4 cup water and salt to a boil. Stir in couscous and let stand,covered, off heat 5 minutes.

In a non-stick skillet heat butter over moderate heat until foam subsides and cook chicken on 1 side until golden, about 5 minutes. Turn chicken and cook, covered, over moderately low heatuntil just cooked through, about 5 minutes.

Fluff couscous with a fork and divide between 2 plates. Top couscous with chicken.

To skillet add lemon juice and remaining tablespoon water and simmer, scraping up brown bits, 1 minute.

Pour sauce over chicken and serve with carrot, snow pea, and red pepper julienne.


Serves 2.


Each serving of chicken and couscous about 365 calories and 8 grams fat (20% of calories from fat)

Source: Gourmet May 1996

Special K 26Mar03
I made this a few weeks ago and made a few substitutions. I didn't have mustard seeds so I used Dijon mustard instead. I added cumin and turmeric and served it with couscous made with stock and toasted pine nuts. Very simple mid week meal which tastes great.

Couscous with roast pumpkin, raisins and almonds

This fantastic side dish is the perfect accompaniment to Moroccan tagines and curries. Sprinkled with fresh coriander just before serving it brightens up any table.



1/2 large pumpkin or butternut, seeds and skin removed
olive oil
sea salt and freshly ground black pepper
1 onion, peeled and chopped 2 cloves garlic, crushed
1 1/2 cups chicken or vegetable stock
1 1/2 cups instant couscous
1/2 cup raisins
1/2 cup toasted sliced almonds
1/3 cup chopped fresh coriander

Preheat oven to 200C. Cut pumpkin into 2cm cubed and place in an oven pan. Drizzle with olive oil, season with salt & pepper and toss well. Roast for 30mins, tossing once during cooking, until pumpkin is tender and golden brown.
Meanwhile, heat 2-3 tablespoons olive oil in a large saucepan and cook onion and garlic over a moderate heat for 5-10 mins, until softened but not coloured. Add stock and bring to the boil. Stir in couscous, then remove pan from the heat, cover and leave to steam for 10 mins to soften. Remove covering and fluff up couscous with a fork. Season well with salt & pepper to taste.
Combine couscous with raisins, toasted almonds, coriander and hot pumpkin and toss well to serve.

Serves 6