Moroccan chicken couscous bowl

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  680g

• Moroccan Style Ras El Hanout Spice Mix

  Alfez Ltd

  3 tsp or 60g

• Tomato paste

  Canned, without salt added

  ¼ cup or 66g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Beef broth or bouillon canned soup

  Ready-to-serve

  ¾ cup or 180g

• Couscous

  Dry

  1 cup or 173g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Nonfat greek yogurt

  Nonfat, plain

  ⅓ cup or 79g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Bring 1 1/2 cup of salty water or stock to the boil in a saucepan. Once boiling, stir in the couscous, place the lid on and take it off the heat
2. Let the couscous steam until you cook the chicken, then fluff it with a fork.
3. In a large bowl, add chicken, 1 tablespoon Moroccan mix and 1 tablespoon olive oil. Mix well to get combined.
4. Heat oil in a large skillet over medium-high heat. Add in the chicken and cook for 3-4 minutes until starting to brown but not entirely cooked
5. Stir in the tomato paste and broth and continue to cook until the sauce thickens and chicken is cooked through 5-7 minutes.
6. Divide the couscous among 4 bowls, then top with fresh chopped veggies and Moroccan chicken.
7. Add some yogurt to each bowl and sprinkle fresh chopped parsley. Enjoy!
8. Moroccan Spice Mix: 1 1/2 Tbsp Ground cinnamon 1 Tsp Smoked paprika 1/2 Tsp Ground ginger 1/2 Tsp Ground nutmeg 1/2 Tsp Cayenne pepper 1/2 Tsp Sea Salt