- 2 tablespoons Moroccan spice mix
- 800g chicken breast fillets
- 2 tablespoons extra light olive oil
- 1 leek, pale section only, thinly sliced
- 2 teaspoons finely grated ginger
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 x 405g can apricot nectar
- 260g (1 1/2 cups) couscous
- 375ml (1 1/2 cups) boiling water
- Fresh coriander leaves, to serve
- Step 1Rub the spice mix evenly over the chicken. Heat half the oil in a large frying pan over medium-high heat. Add the chicken and cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
- Step 2Meanwhile, heat the remaining oil in a frying pan over low heat. Add the leek, ginger and garlic, and cook, stirring occasionally, for 3 minutes or until the leek softens. Add the cumin and cook for 30 seconds or until aromatic. Stir in the apricot nectar. Simmer for 10 minutes or until the sauce thickens slightly. Place the couscous in a heatproof bowl. Pour over the boiling water. Cover and set aside for 5 minutes. Use a fork to separate the grains.
- Step 3Thickly slice the chicken diagonally across the grain. Divide the couscous among serving plates. Top with the chicken. Spoon over the apricot sauce. Sprinkle with coriander to serve.
- Diabetes friendly
- High protein
- Low carb
- Low sodium
((( Variations: ))) Tomato & chicken curry with basmati rice: Replace the Moroccan spice mix with curry powder. Replace the apricot nectar with tomato juice. Serve with steamed basmati rice instead of couscous. Apricot lamb with spinach & mash: Replace the chicken with lamb eye of loin (backstraps). Add 100g baby spinach leaves with the lamb in step 3. Serve with mashed potato instead of couscous.
- Author: Alison Adams
- Image credit: Alan Benson
- Publication: Australian Good Taste