Moroccan spiced chicken & couscous

[Sweet_Pea]

Serves 4
Preparation: 10 minutes
Marinating: 15 minutes
Cooking: 5 minutes

500g Ingham chicken tenderloins
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon each; cinnamon, ground coriander and cumin
pinch chilli powder, tumeric, salt
1 clove garlic, crushed
1 tablespoon honey
1 cup chicken stock
1 cup couscous
1 tablespoon sultanas
¼ red onion, sliced
1 tablespoon toasted pine nuts

Combine chicken with oil, lemon juice, spices, garlic and honey. Allow to stand for 15 minutes.

Cook chicken in lightly oiled pan or barbecue for 3-4 minutes, until cooked through.

Place stock in a saucepan and bring to boil. Remove from heat and stir in couscous. Allow to stand for 5 minutes, then fluff up with a fork. Stir through sultanas, onion and pine nuts.

Serving Suggestion: Serve chicken over couscous with chopped tomato and cucumber salad and minted yoghurt.

(courtesy of Ingham Enterprises Pty Ltd)

[Ruks]

i thought you are meant to steam couscous serveral times? i haven't bolied it before - but will give it a try. Thanks- now i'm feeling hungry!

[assya]

i thought you are meant to steam couscous serveral times? i haven't bolied it before .
I think the best way to cook CSC is to vapor it as the Algeriens do always,Walaho alam!

[sania]

What is sultanas, couscous ?