Moroccan chicken couscous

Try not to extravagant cooking? All you need to do to make this is heat up the pot

•             READY IN15 minutes

•             COOKING TIMENo time by any means

•             PREP TIME15 minutes

•             SERVES4


•             1 red apple, washed and cut

•             ½ a lemon, squeezed

•             200 g couscous

•             200 g solidified British nursery peas, defrosted

•             3 tbsp harissa glue

•             14 g new mint, washed and cleaved, in addition to additional leaves to decorate

•             240 g cooked meal chicken bosom, skin eliminated and cut into strips

•             60 g Abergavenny delicate goats’ cheddar, disintegrated


2.            2

Cushion up the couscous with a fork, at that point mix in 2 tablespoons of the harissa glue. Include 75% of the apple, alongside the mint leaves and blend well. In a different bowl, consolidate the chicken with the staying 1 tablespoon harissa glue.

3.            3

Separation the couscous blend among 4 serving plates and top with the harissa chicken. Disperse over the rest of the apple cuts and disintegrate over the goats’ cheddar. Topping with additional mint leaves to serve.

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