Moroccan Chicken

Prep Time:

Cook Time:




1 kg chicken breast fillet diced

1 tbs olive oil

1 tbs lemon juice

1 tbs honey

Jacoub’s Moroccan Seasoning


250mL water

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.

Pro Tip

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.