Spiced Chicken Couscous Bowls
Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Nutritional Information
Per Serve
Carbohydrates
39.5 g
Energy
520 kcal
Fibre
7.0 g
Protein
55.6 g
Saturated fat
2.6 g
Sodium
375 mg
Total fat
14.2 g
Total sugars
6.9 g
Per 100g
Carbohydrates
10.9 g
Energy
143 kcal
Fibre
1.9 g
Protein
15.3 g
Saturated fat
0.7 g
Sodium
103 mg
Total fat
3.9 g
Total sugars
1.9 g
Ingredients
- 1 × 400 g tin tinned chickpeas (drained (≈ 240 g cooked weight))
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp olive oil (divided)
- 600 g skinless chicken breast
- 1 tsp ras el hanout
- 100 g pearl couscous
- 1 vegetable stock cube
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 tbsp fresh parsley (chopped)
- 1 tbsp fresh coriander (chopped)
- 1/2 telegraph cucumber (diced (≈ 150 g))
- 250 g cherry tomatoes (quartered)
- 1/2 bell pepper (diced (≈ 75 g))
- salt & freshly ground black pepper (to taste)
Method
- Roast chickpeas & chicken – Pre-heat oven to 200 °C / 180 °C fan. Pat the drained chickpeas dry, spread on a lined tray, drizzle with ½ tbsp olive oil, coriander and cumin. On a second tray place chicken breasts, drizzle with remaining olive oil, sprinkle ras el hanout and seasoning. Roast both trays 25 min or until chicken juices run clear. Rest chicken 5 min, then slice.
- Cook couscous – Bring a medium pan of water to the boil, dissolve the stock cube, add pearl couscous and simmer ≈ 7 min until tender. Drain and rinse under cold water.
- Make salad base – In a large bowl combine couscous, roasted chickpeas, cucumber, cherry tomatoes and pepper. Add turmeric, cinnamon and chopped herbs; toss to coat.
- Assemble & serve – Divide couscous salad between four bowls. Top with sliced chicken and extra herbs. Enjoy warm or at room temperature.