Moroccan Chicken Couscous with Fetta
Apart from the taste, our favourite thing about this dish is that you can cook it all in just one pan! Delicious Moroccan flavours combined with the beautiful texture of the Israeli/Pearl couscous and it's so simple to create. Enjoy!
Number of servings
Ingredients
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1 Red Onion
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1 Carrot
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2 Garlic Clove
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3 Chicken Thighs (skinless)
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3 Tbsp Raisins
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2 Tsp Coriander/Cumin/Turmeric
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3⁄4 Cup Israeli Couscous
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1 Tbsp Vege Stock Concentrate
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1 Small Bunch Flatleaf Parsley
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1 Tbsp Lemon Juice
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50g Danish Fetta
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Large Deep Sided Frypan
1 Prepare Ingredients
Dice 3⁄4 of the onion (you will have some leftover) and mince the garlic. Medium dice the carrot. Cut the chicken into 2 cm pieces. Pick parsley leaves and roughly chop, discarding stems. Cut lemon into wedges.
2 Cook Onion & Spices
In a large high-sided pan, heat olive oil over medium heat. Add onion, garlic, carrot and spice mix. Sauté for 4 minutes, until onion starts to soften.
Tip! Enough oil to cover the base of the pan
3 Add Chicken
Add diced chicken and continue cooking for another 5 minutes, turning pieces so they brown on all sides.
Tip! The chicken doesn't need to be cooked through at this point.
4 Add Couscous
Mix stock concentrate with 1 cup water and add to the pan together with the couscous and raisins. Cover and simmer for 10 minutes, stirring occasionally until chicken is cooked through and couscous is tender.
Tip! If liquid evaporates before the couscous is fully cooked, just add a few more spoonfuls of water to loosen.
5 You Plate It
Add some parsley to chicken couscous and stir through a squeeze or two of lemon juice (to taste). Season with salt and pepper. Divide chicken couscous between plates, garnish with parsley (to taste), any remaining lemon wedges and crumbled fetta. Enjoy!
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