Moroccan Chicken Couscous with Fetta and Raisins

Dice the red onion and mince the garlic. Medium dice the carrot. Cut the chicken thighs into 2 cm pieces. Pick parsley leaves and roughly chop, discarding stems. Remove tough stems from silverbeet and roughly chop.

In a large high-sided pan, heat olive oil over medium heat. Add onion, garlic, carrot and coriander/cumin/turmeric mix. Sauté for 4 minutes, until onion starts to soften.

Diced the chicken and add to the pan. Cook for another 5 minutes, turning pieces so they brown on all sides.

Mix stock concentrate with 2 cup water and add to the pan together with the Israeli couscous, silverbeet and raisins. Cover and simmer for 10 minutes, stirring occasionally until chicken is cooked through and couscous is tender.

Add some parsley to chicken couscous and stir, add a squeeze of lemon juice (to taste). Season with salt and pepper. Divide chicken couscous between plates, garnish with parsley (to taste) and crumbled Danish fetta. Enjoy!

Dice the red onion and mince the garlic. Medium dice the carrot. Cut the chicken thighs into 2 cm pieces. Pick parsley leaves and roughly chop, discarding stems. Remove tough stems from silverbeet and roughly chop.

In a large high-sided pan, heat olive oil over medium heat. Add onion, garlic, carrot and coriander/cumin/turmeric mix. Sauté for 4 minutes, until onion starts to soften.

Diced the chicken and add to the pan. Cook for another 5 minutes, turning pieces so they brown on all sides.

Mix stock concentrate with 2 cup water and add to the pan together with the Israeli couscous, silverbeet and raisins. Cover and simmer for 10 minutes, stirring occasionally until chicken is cooked through and couscous is tender.

Add some parsley to chicken couscous and stir, add a squeeze of lemon juice (to taste). Season with salt and pepper. Divide chicken couscous between plates, garnish with parsley (to taste) and crumbled Danish fetta. Enjoy!

Dice ³⁄₄ of the red onion (you will have some leftover) and mince the garlic. Medium dice the carrot. Cut the chicken thighs into 2 cm pieces. Pick parsley leaves and roughly chop, discarding stems. Remove tough stems from silverbeet and roughly chop.

In a large high-sided pan, heat olive oil over medium heat. Add onion, garlic, carrot and coriander/cumin/turmeric mix. Sauté for 4 minutes, until onion starts to soften.

Diced the chicken and add to the pan. Cook for another 5 minutes, turning pieces so they brown on all sides.

Mix stock concentrate with 1 cup water and add to the pan together with the Israeli couscous, silverbeet and raisins. Cover and simmer for 10 minutes, stirring occasionally until chicken is cooked through and couscous is tender.

Add some parsley to chicken couscous and stir, add a squeeze of lemon juice (to taste). Season with salt and pepper. Divide chicken couscous between plates, garnish with parsley (to taste) and crumbled Danish fetta. Enjoy!

Dice ³⁄₄ of the red onion (you will have some leftover) and mince the garlic. Medium dice the carrot. Cut the chicken thighs into 2 cm pieces. Pick parsley leaves and roughly chop, discarding stems. Remove tough stems from silverbeet and roughly chop.

In a large high-sided pan, heat olive oil over medium heat. Add onion, garlic, carrot and coriander/cumin/turmeric mix. Sauté for 4 minutes, until onion starts to soften.

Diced the chicken and add to the pan. Cook for another 5 minutes, turning pieces so they brown on all sides.

Mix stock concentrate with 1 cup water and add to the pan together with the Israeli couscous, silverbeet and raisins. Cover and simmer for 10 minutes, stirring occasionally until chicken is cooked through and couscous is tender.

Add some parsley to chicken couscous and stir, add a squeeze of lemon juice (to taste). Season with salt and pepper. Divide chicken couscous between plates, garnish with parsley (to taste) and crumbled Danish fetta. Enjoy!

Dice ³⁄₄ of the red onion (you will have some leftover) and mince the garlic. Medium dice the carrot. Cut the chicken thighs into 2 cm pieces. Pick parsley leaves and roughly chop, discarding stems. Remove tough stems from silverbeet and roughly chop.

In a large high-sided pan, heat olive oil over medium heat. Add onion, garlic, carrot and coriander/cumin/turmeric mix. Sauté for 4 minutes, until onion starts to soften.

Diced the chicken and add to the pan. Cook for another 5 minutes, turning pieces so they brown on all sides.

Mix stock concentrate with 1 cup water and add to the pan together with the Israeli couscous, silverbeet and raisins. Cover and simmer for 10 minutes, stirring occasionally until chicken is cooked through and couscous is tender.

Add some parsley to chicken couscous and stir, add a squeeze of lemon juice (to taste). Season with salt and pepper. Divide chicken couscous between plates, garnish with parsley (to taste) and crumbled Danish fetta. Enjoy!

Dice ³⁄₄ of the red onion (you will have some leftover) and mince the garlic. Medium dice the carrot. Cut the chicken thighs into 2 cm pieces. Pick parsley leaves and roughly chop, discarding stems. Remove tough stems from silverbeet and roughly chop.

In a large high-sided pan, heat olive oil over medium heat. Add onion, garlic, carrot and coriander/cumin/turmeric mix. Sauté for 4 minutes, until onion starts to soften.

Diced the chicken and add to the pan. Cook for another 5 minutes, turning pieces so they brown on all sides.

Mix stock concentrate with 1 cup water and add to the pan together with the Israeli couscous, silverbeet and raisins. Cover and simmer for 10 minutes, stirring occasionally until chicken is cooked through and couscous is tender.

Add some parsley to chicken couscous and stir, add a squeeze of lemon juice (to taste). Season with salt and pepper. Divide chicken couscous between plates, garnish with parsley (to taste) and crumbled Danish fetta. Enjoy!