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A light and fluffy couscous salad joins ras el hanout-seasoned chicken thighs in this Morocco-inspired dish. After you've cooked the chicken, use the leftover stock and fat to cover the couscous – it adds unbeatable flavour that's sure to go down a treat with all the family. See method
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Tip: To use up leftover ras el hanout, rub onto meat before grilling, or add to tagines.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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