Moroccan chicken couscous

Try not to extravagant cooking? All you need to do to make this is heat up the pot

•             READY IN15 minutes

•             COOKING TIMENo time by any stretch of the imagination

•             PREP TIME15 minutes

•             SERVES4


•             1 red apple, washed and cut

•             ½ a lemon, squeezed

•             200 g couscous

•             200 g solidified British nursery peas, defrosted

•             3 tbsp harissa glue

•             14 g new mint, washed and hacked, in addition to additional leaves to embellish

•             240 g cooked dish chicken bosom, skin eliminated and cut into strips

•             60 g Abergavenny delicate goats’ cheddar, disintegrated


1.            1

Blend the cut apple in with the lemon juice to stop it going earthy colored. Put the couscous and peas in a heatproof bowl. Pour over 200ml bubbling water, spread and let sit for 5 minutes, until the water has been assimilated.

2.            2

Lighten up the couscous with a fork, at that point mix in 2 tablespoons of the harissa glue. Include seventy five percent of the apple, alongside the mint leaves and blend well. In a different bowl, join the chicken with the staying 1 tablespoon harissa glue.

3.            3

Partition the couscous blend among 4 serving plates and top with the harissa chicken. Dissipate over the rest of the apple cuts and disintegrate over the goats’ cheddar. Topping with additional mint leaves to serve.

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