Sunday, April 5, 2009

Moroccan chicken and couscous Recipe

Try this Moroccan chicken and couscous Recipe from the famous cuisine of Morocco. It's yummy, something you should try.

Ingredients (serves 4)
  • 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

Preparation:
  • Combine oil, lemon juice and seasoning in a shallow, ceramic dish. Add chicken. Turn to coat.
  • Make 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.
  • Place 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.
  • Add currant mixture, tomatoes and spinach to couscous. Season with salt and pepper. Toss to combine.
  • Heat 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.

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