Ingredients:
2 tbsp olive oil
2 crushed garlic
1 medium onion, finely chopped
4 chicken breasts,160g each
1 tbsp ground coriander
1 tbsp ground cumin
1/2 preserved lemon washed in cold water
1 tbsp dried mint
250g couscous
500ml hot chicken stock
200g mixed nuts
100g dried fruit
100g figs
1 pomegranate (remove all the seeds)
1 bunch of spring onions, chopped
1 handful coriander, chopped
Method:
Heat a non-stick pan on medium heat and add olive oil.
Add in the garlic and chopped onions, cook for 2-3 minutes.
Place the chicken into the pan and cook until golden brown, the chicken should only take 3-4 minutes on each side.
Sprinkle in the cinnamon, coriander, cumin, preserved lemon and dried mint, then add in the couscous followed by the hot chicken stock and stir.
Put the lid on and turn down the heat to low, now leave to cook for 10-15 minutes or until the chicken and couscous are fully cooked.
(Once the water has absorbed and the couscous is light and fluffy, this is when the couscous is fully cooked.)
Add the nuts, fruit, figs and pomegranate seeds then mix.
Finish off with a sprinkle of chopped spring onions and fresh coriander.
Products Used:
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