Equipment
- 1 Oven tray
- Baking paper
- 2 Large bowls
- 1 Frypan
- 1 Medium pot
- 1 Small bowl
Ingredients
Vegetables
- 1 red onion
- 2 parsnip
- 400 g pumpkin
- 1 tbsp / 15 ml olive oil
Couscous
- 2 cubes / 500 ml chicken stock
- 4 cloves garlic
- 1 tbsp / 15 ml olive oil
- 1 tbsp / 15 ml olive oil
- 1 cup / 200 g pearl couscous or rice for gluten-free
- ¼ cup currants
Chicken
- 2 tbsp / 26 g flour or gluten-free flour
- 2 tbsps Moroccan seasoning
- 500 g chicken thighs skinless, boneless
- 1 tbsp / 15 ml olive oil
- 2 tbsp honey
Salad
- 2 cups / 160 g baby spinach
- 1 lemon
- 1 bunch mint leaves optional
Sauce
- ½ cup / 125 g Greek yoghurt
Instructions
Before you start
- Preheat the oven to 220 °C or 210 °C fan bake. Line an oven tray with baking paper. Bring a jug of water to a boil.
Cook vegetables
- Peel and slice 1 red onion into 2cm wedges. Dice 2 parsnip into 1cm chunks. Peel and dice 400 g pumpkin into 1cm chunks. Place the onion, parsnip and pumpkin on the prepared oven tray. Drizzle with 1 tbsp olive oil and season with salt and pepper and toss to combine. Spread in a single layer and cook for 20-25 minutes or until tender and golden.
Cook coucous
- Add 2 cubes chicken stock and 500 ml or 2 cups of boiling water to a jug and stir to dissolve stock. Peel and mince 4 cloves garlic. Heat 1 tbsp olive oil in a medium pot on medium-high heat. Add the garlic and cook for 1 minute. Add 1 tbsp olive oil and 1 cup pearl couscous and cook until the couscous is lightly browned. Add ¼ cup currants and the chicken stock and bring to a boil. Stir to combine, cover and simmer, stirring occasionally, for 16 minutes or until the liquid is absorbed. Fluff up with a fork.
Cook chicken
- Meanwhile, combine 2 tbsp flour and 2 tbsps Moroccan seasoning in a large bowl. Add 500 g chicken thighs and toss to coat. Heat 1 tbsp olive oil in a large frypan on medium heat. Add the chicken and cook for 4-5 minutes on each side, or until golden and cooked through. In the last 2 minutes of cooking, add 2 tbsp honey and turn the chicken to coat. Set aside to rest before slicing diagonally on an angle.
Make salad
- Roughly chop 2 cups baby spinach. Zest 1 lemon to get a pinch. Roughly chop 1 bunch mint leaves. Add the roasted vegetables, couscous, spinach, lemon zest and mint (reserve some for garnishing) to a large bowl. Season to taste with salt and pepper and toss to combine.
Make sauce
- In a small bowl, combine ½ cup Greek yoghurt and a squeeze of lemon juice. Season to taste with salt and pepper and set aside.
To serve
- Divide the pearl couscous vegetable salad between bowls and top with the Moroccan chicken. Drizzle over the lemon yoghurt and garnish with the remaining mint.
Nutrition
Calories: 759kcal | Carbohydrates: 102g | Protein: 41g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 123mg | Sodium: 289mg | Potassium: 1406mg | Fiber: 11g | Sugar: 25g | Calcium: 164mg | Iron: 4mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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