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Moroccan couscous with chicken, apricots and almonds

Spiced chicken, apricots and toasted almonds in fragrant couscous.

  • 25 min
  • 1 serving
  • North African cuisine
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Moroccan couscous with chicken, apricots and almonds

Per serving

Calories
612 kcal
Protein
40.3 g
Carbohydrates
71.3 g
Fat
18.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Couscous65 g
  • Chicken breast120 g
  • Apricots3
  • Almonds12 g
  • Carrots60 g
  • Cinnamon1 pinch
  • Cumin1 teaspoon
  • Extra virgin olive oil8 g
  • Cilantro3 g
  • Saltto taste

Contains: gluten, nuts,

In season: June – July

Method

  1. Put a small pan of water on to heat. Put the couscous in a bowl, salt it and pour over the same volume of boiling water; cover and leave for 5 minutes, until the water is absorbed, then fluff it up with a fork.
  2. Meanwhile toast the almonds in a dry pan over medium heat for 2–3 minutes, until golden and fragrant; chop them roughly.
  3. Cut the chicken breast into 2 cm cubes. Heat the oil in the same pan over medium-high heat and brown the chicken with the cumin and cinnamon for 7 minutes, stirring, until golden and no longer pink inside; season with salt.
  4. Wash the apricots, remove the stones and cut them into wedges; peel the carrot and cut it into julienne; chop the coriander.
  5. Add the chicken with its spiced juices, the apricots, carrot and almonds to the couscous, and finish with the coriander.

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