Pearl Couscous and Moroccan Spices Chicken
Serves 3

4 chicken thigh fillets chopped into bite sized pieces
2 tbsp extra virgin olive oil
1/2 brown onion, finely chopped
1 carrot, finely diced
1/2 capsicum, diced
about 1 cup diced pumpkin
10 green beans, diced
2 tsp Moroccan spice mix
1 pack Blu Gourmet Pearl couscous
2 cups of boiling chicken stock or boiling water
salt and freshly ground black pepper
2 tbsp chopped preserved lemon or 2 tbsp grated lemon zest
3 tbsp finely cut coriander leaves

Heat olive oil in a saucepan and stir-fry onion for 1 minute. Add chicken pieces, and stir-fry. Add diced carrot, capsicum, pumpkin, and beans along with the Moroccan spices and stir for 2 minutes.

Add the pearl couscous and stir well. Add the chicken stock and season with salt and pepper. Bring to a simmer, cover with a lid and simmer for 8-10 minutes or until the couscous is cooked. Stir once or twice during the cooking.

Stir in the preserved lemon, sprinkle with cut coriander leaves and serve.
COUSCOUS THE WHOLE FAMILY WILL LOVE Gabriel Gaté
Recipes

We hope you enjoy these recipes created by Gabriel Gaté at the Good Food show Back Next