Moroccan chicken with couscous

Fragrant and flavour-packed Moroccan chicken with couscous, raisins, apricots and mint.

  • 20 mins cooking
  • Serves 4
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Moroccan chicken with couscous
  • 1 cup (250ml) vegetable stock
  • 1 1/2 cup (300g) couscous
  • 1 red onion (170g), sliced thinly
  • 3 cup (480g) shredded cooked chicken
  • 1/2 cup (75g) coarsely chopped dried apricots
  • 1/2 cup (80g) sultanas
  • 1/4 cup finely chopped fresh mint
  • 1 tablespoon pine nuts
  • 2 teaspoon cumin seeds
  • 3/4 cup (180ml) bottled fat-free french dressing


Moroccan chicken with couscous
  • 1
    Bring stock to a boil in large saucepan; remove from heat. Stir in couscous. Cover; stand about 5 minutes or until stock is absorbed, fluffing with fork.
  • 2
    Add onion, chicken, apricot, sultanas and mint to couscous; toss gently to combine.
  • 3
    Dry-fry pine nuts and seeds in small frying pan over low heat until just fragrant. Add to couscous with dressing; toss gently to combine.