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Moroccan chicken couscous

Give your leftover chicken a delicious Moroccan twist

Ingredients

  • 300g couscous
  • 1 tbsp Moroccan spice
  • 1 tsp dried mint
  • 1 vegetable or chicken stock cube
  • 400ml boiling water
  • 50g sultanas
  • 215g tin chickpeas, drained
  • 180g shredded chicken (leftover from a cooked chicken)
  • 1 red pepper, deseeded and fnely diced
  • 2 tsp olive oil

Method

  1. Place the couscous in a large mixing bowl with the Moroccan spice and mint.
  2. Crumble the stock cube into the boiling water and pour over the couscous.
  3. Add the sultanas and stir through. Cover the dish tightly with cling flm and leave to stand for 10 minutes until all the stock has been absorbed.
  4. Fluff up the couscous with a fork, separating the grains.
  5. Add the chickpeas, chicken, red pepper and oil. Toss together thoroughly to serve.

Goes well with...

Capriola Pinot Grigio Delle Venezie

Capriola Pinot Grigio Delle Venezie

"Fruity & refreshing with touches of honey & apples"

Perfect with..."Very food friendly, try with pizza, pasta, white fish or salmon"

Grape:
Pinot Grigio
Country:
Italy
Price:
£5 - £7
Region:
Veneto
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4 Serves 4 people
15 Preparation time of 15 mins
10 Cooktime for 10 mins
363
Calories
18%
10.6g
Sugar
12%
7.3g
Fat
10%
1.4g
Saturate
7%
1g
Salt
17%
of your Guideline Daily Amount (GDA)

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