Moroccan Chicken Couscous with Fetta
- Prep time: 30 minutes
- Calories: 350
- 1 of Red Onion
- 1 of Carrot
- 2 of Garlic Clove
- 3 of Chicken Thighs (skinless)
- 3 Tbsp of Raisins
- 2 Tsp of Moroccan Chicken Couscous Spice
- 3⁄4 Cup of Israeli Couscous
- 1 Tbsp of Chicken Stock Concentrate
- 1 Small Bunch of Flatleaf Parsley
- 1 of Lemon
- 50 g of Danish Fetta
Prepare Ingredients:Dice 3⁄4 of the onion (you will have some leftover) and mince the garlic. Medium dice the carrot. Pat chicken dry with paper towel and cut into 2 cm pieces. Pick parsley leaves and roughly chop, discarding stems. Cut lemon into wedges.
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.
Add Chicken:Add diced chicken and continue cooking for another 5 minutes, turning pieces so they brown on all sides.
Add Couscous:Mix chicken stock concentrate with 1 cup water. Add couscous, raisins and stock to the pan. Cover and simmer for 10 minutes, stirring occasionally until chicken is cooked through and couscous is tender.
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!