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Moroccan Chicken with Couscous

Light and Healthy and quick to cook



  • 1.

    Cook couscous to instructions on the box.

  • 2.

    Meanwhile, rub seasoning onto the chicken and cook on a medium to high heat until chicken is cooked through and nicely browned.

  • 3.

    While the chicken is cooking, finely chop red capsicum.

  • 4.

    Peel and de-seed the cucumber and chop roughly into small pieces.

  • 5.

    Stir through capsicum, coriander and 1/2 the cucumber to the couscous, set aside.

  • 6.

    Chop garlic and stir well through the yoghurt with the remaining half of the cucumber, set aside.

  • 7.

    Serve chicken on top of the couscous mixture with a generous dollop of yoghurt mixtre.


You can replace the chicken tenderloins with lamb fillets which are also very delicious.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Moroccan Chicken with Couscous.


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