Moroccan Chicken Couscous with Fetta
- Prep time: 20
- Calories: 350
- 1 Red Onion
- 1 Carrot
- 2 Garlic Clove
- 3 Chicken Thighs (skinless)
- 3 Tablespoons of Raisins
- 2 Teaspoons of Moroccan Chicken Spice Mix
- 0.75 Cups of Israeli Couscous
- 1 30 Gram Pack of Concentrated Chicken Stock
- 1 Small Bunch of Flatleaf Parsley
- 1 Lemon
- 50 Grams of Danish Fetta
Prepare Ingredients:Wash the fresh produce. Dice ¾ onion you only need ¾ for this recipe and mince garlic. Peel carrot and dice. Pat chicken dry on paper towel and cut into 2 cm pieces.
Cook Onion & Spices:In a large pan, heat olive oil over medium heat. Add onion, garlic, carrot and spice mix and sauté for 4 minutes, until onion starts to soften.
Add Chicken:Add diced chicken and continue cooking for another 5 minutes, turning pieces so it browns on all sides. Tip: the chicken doesn't need to be cooked through yet.
Add Couscous:Mix ½ chicken stock concentrate you only need ½ for this recipe with 1 cup of 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:Pick parsley leaves and roughly chop discarding the stalks. Add parsley to chicken couscous and squeeze lemon juice in to taste. Season with salt and pepper. Divide chicken couscous between plates and garnish with remaining parsley and crumbled fetta. Enjoy!