Moroccan Spiced Chicken and Couscous

Ingredients

• 150g chicken breast
• 100g couscous
• 50g dried apricots, chopped
• 30g almonds
• 1 tsp ras el hanout
• 1 tbsp olive oil
• Fresh mint

Preparation

1. 1

   Pat the chicken breast dry, then season evenly with 1 tsp (about 2–3g) of ras el hanout, salt, and pepper.

2. 2

   Heat 1 tbsp (15ml) olive oil in a pan over medium heat and grill or pan-sear the chicken for 6–7 minutes per side, until fully cooked and lightly browned. Let it rest for 5 minutes, then slice thinly.

3. 3

   Place the couscous in a bowl and pour over hot water (about equal volume or as per package instructions). Cover and let it steam for 5 minutes, then fluff with a fork.

4. 4

   Toast the almonds in a dry pan for 2–3 minutes until golden and fragrant, then roughly chop.

5. 5

   Fold the chopped dried apricots into the fluffy couscous to distribute sweetness evenly.

6. 6

   Assemble the bowl: spread couscous as the base, top with sliced chicken, toasted almonds, and fresh mint leaves.

7. 7

   Serve warm, optionally drizzling a few drops of olive oil for extra richness.