Ingredients
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 2 tablespoons Moroccan seasoning
- 4 (800g) chicken breast fillets, trimmed, halved lengthways
Moroccan couscous
- 1 1/2 cups couscous
- 1/3 cup currants
- 1 1/2 tablespoons balsamic vinegar
- 200g grape tomatoes, halved
- 75g baby spinach
Method
- Step 1Combine oil, lemon juice and seasoning in a shallow, ceramic dish. Add chicken. Turn to coat.
- Step 2Make Moroccan couscous: Bring 1 1/2 cups cold water to the boil in a saucepan over high heat. Remove pan from heat. Stir in couscous. Cover and stand for 5 minutes or until liquid is absorbed. Using a fork, stir to separate grains.
- Step 3Place currants, vinegar and 1 tablespoon cold water in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until heated through.
- Step 4Add currant mixture, tomatoes and spinach to couscous. Season with salt and pepper. Toss to combine.
- Step 5Heat a greased barbecue plate or chargrill over medium-high heat. Cook chicken, brushing with oil mixture, for 2 minutes each side or until cooked through. Season with salt and pepper. Serve chicken with couscous.
Nutrition
2551 kj
Energy
12.2g
Fat Total
2.6g
Saturated Fat
2.8g
Fibre
54.3g
Protein
130mg
Cholesterol
1097mg
Sodium
67.7g
Carbs (total)
All nutrition values are per serve
- Author: Annette Forrest
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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