Dinner · Medium
Moroccan Chicken Couscous
Spiced chicken and vegetables over already-cooked couscous with chickpeas.
- Protein
- 50g
- Energy
- 541 kcal
- Carbs
- 61g
- Fat
- 11g
- Time
- 45 min
- Serves
- 4
Halal
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Ingredients
Measured for 4 servings.
- 650 gChicken Breast, raw
- 600 gCouscous, cooked
- 280 gChickpeas, cooked drained
- 180 gCarrot
- 220 gZucchini
- 220 gTomato
- 10 gCurry Powder
- 5 gGround Cumin
- 12 gOlive Oil
Make it
Method
Cut chicken evenly and dice carrot, zucchini and tomato. Drain 280 g cooked chickpeas; keep 600 g ready-cooked couscous for reheating.
Brown chicken in 12 g oil, then add carrot, zucchini, curry powder and cumin. Add tomato and a splash of water; cover and simmer until chicken reaches 74°C and carrot softens.
Warm chickpeas in the pan. Heat couscous separately until steaming, fluff it, then divide with chicken and vegetables into four portions.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 50g
- Carbs
- 61g
- Fat
- 11g
- Energy
- 541 kcal
