Dinner · Medium
Moroccan Chicken Couscous
Moroccan Chicken Couscous is a practical, fitness-friendly adaptation of a widely recognised dish, built around Chicken Breast, raw, Couscous, cooked, Chickpeas, cooked drained, Carrot. The recipe uses separate component cooking and fresh bowl assembly rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 50g
- Energy
- 541 kcal
- Carbs
- 61g
- Fat
- 11g
- Time
- 45 min
- Serves
- 4
What you need
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
Weigh and prepare all ingredients for Moroccan Chicken Couscous: 650 g Chicken Breast, raw, 600 g Couscous, cooked, 280 g Chickpeas, cooked drained, 180 g Carrot, 220 g Zucchini, 220 g Tomato, 10 g Curry Powder, 5 g Ground Cumin, 12 g Olive Oil. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Heat a wide pan over medium-high heat. Add the listed oil if included and cook Chicken Breast, raw in a single layer until it takes on colour.
Add the remaining ingredients in their appropriate cooking order and toss for about 25 minutes. The ingredients should be tender but not falling apart.
Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.
Divide Moroccan Chicken Couscous into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 50g
- Carbs
- 61g
- Fat
- 11g
- Energy
- 541 kcal
