Moroccan Chicken & Carrot Couscous Bowl
Method
Season the chicken with cumin, paprika, cinnamon, salt and black pepper.
Heat a non-stick pan over medium heat and cook the chicken for 5–6 minutes on each side, or until cooked through. Transfer to a plate and let it rest before slicing.
Place the cooked couscous, carrots, chickpeas, cucumber and red onion in a large bowl.
Add the fresh coriander and parsley.
Whisk together the olive oil and lemon juice, then pour over the couscous mixture.
Toss gently until evenly combined.
Divide the mixture between two bowls and arrange the sliced chicken on top.
Serve warm or at room temperature.
A small amount of cinnamon adds warmth without making the dish sweet. Let the chicken rest for a few minutes before slicing, then add any resting juices to the bowl for extra flavour.
Nutrition Facts
Per serving
