Glow & Glucose

Spiced Chicken Couscous Bowls

Dinner Lunch high-protein
Spiced Chicken Couscous Bowls - A delicious recipe for gestational diabetes
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

  1. 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.
  2. 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.
  3. 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.
  4. Assemble & serve – Divide couscous salad between four bowls. Top with sliced chicken and extra herbs. Enjoy warm or at room temperature.