1 kg chicken breast fillet diced
1 tbs olive oil
1 tbs lemon juice
1 tbs honey
Jacoub’s Moroccan Seasoning
10g Jacoub’s Chicken Stock
1 cup couscous
1 tbs sultanas
1/4 red onion chopped
1 tbs toasted almonds
1 red capsicum
1 cup coriander chopped
Cook chicken in non-stick frypan or griddle pan with marinade ingredients until cooked. Alternatively cook on the barbeque.
To make Broth Liquid: Combine 250mL water with10g Jacoub’s Chicken Stock
Couscous: Bring chicken broth to boil. Remove from heat.
Add couscous and stand, covered, for 5 minutes. Fluff up with a fork and add remaining ingredients.
Serve chicken on a bed of couscous with a green salad.
If you have the time, spice the chicken ahead of time. Cover and refrigerate for 2 hours or overnight for a more pronounced flavor. And if possible, bring chicken close to room temperature before cooking.