Moroccan Chicken Couscous bowls
Moroccan spiced chicken couscous bowls with marinated chickpeas, fresh cucumber and pomegranate. Vibrant, high in protein and on the table in about 20 minutes.
Servings 4
Calories 460kcal
Ingredients
- 1 lb (500g) chicken breasts
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika
- 2 tsp salt
- 1 tsp garlic powder
For the couscous
- 1½ cups couscous
- 1½ cups boiling water
- 1 tsp salt
For the marinated chickpeas
- 1 can chickpeas drained and rinsed
- 2 tsp olive oil
- juice of ½ lemon
- 1 tsp salt
For the bowls
- chopped cucumber
- pomegranate rubies
- lemon juice for squeezing
Instructions
- Slice each piece of chicken into two thin cutlets. Place into a large bowl.
- Add a glug of olive oil and the spices then mix until combined.
- Place couscous in a bowl. Pour over equal parts boiling stock or water. Add salt. Cover and set aside for 5 minutes.
- Drain and rinse chickpeas. Toss with olive oil, lemon juice, salt and pepper. Set aside.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 3 to 4 minutes per side until golden and cooked through. Rest 2 minutes, then slice.
- Fluff couscous with a fork. Pile into bowls. Top with sliced chicken, marinated chickpeas, diced cucumber and pomegranate seeds. Finish with fresh herbs.
Nutrition
Calories: 460kcal | Carbohydrates: 52g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 2466mg | Potassium: 570mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 534IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg
