Easy Moroccan couscous recipe

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  • 15 mins to prepare and 15 mins to cook Takes: 15 mins to prepare and 15 mins to cook
  • 4 Serves: 4

Heat the sunflower oil in a large pan and sauté the onion until it begins to soften.

 

Add the chicken and sauté until light gold on all sides. Stir in the squash, courgette, red pepper, chick peas or beans, and garlic. Cook for 1-2 minutes.

 

Stir in the spices, soy sauce and stock or water. Cook, stirring occasionally, until the vegetables just begin to soften, about 7 minutes. Adjust seasoning.

 

Cook the couscous as per packet instructions, preferably by steaming.

 

Just before serving, drizzle the couscous with oil, and top with the chicken and vegetables.

 

 

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  • 4tbsp sunflower oil
  • 1 large onion, chopped
  • 300g (10oz) chicken breast, cut into pieces
  • 400g (13oz) butternut squash, peeled and cubed
  • 2 courgettes, sliced
  • 1 red pepper
  • 1 x tin chickpeas or beans
  • 2 cloves garlic, minced
  • ½tsp ground turmeric
  • ½tsp ground ginger
  • ½tsp ground paprika
  • ½tsp ground coriander
  • 2tbsp soy sauce
  • 250ml (8 fl oz) water or vegetable stock
  • salt
  • 400g (13oz) couscous
  • 3tbsp olive oil

Recipe by: Sanaa Mcleod

Added 29/06/2011

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