Full of flavour and simple to make, you'll be able to get this North African-inspired couscous dish on the table in just 10 minutes! You'll add ras el hanout spice mix and harissa to the chicken, before stirring through chickpeas, courgette & fluffy couscous. Finish it all off with a dollop of natural yoghurt.
Prep Time
10 min
Cuisine
Moroccan
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We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
120g couscous
durum wheat (gluten) semolina (100%)
250g British diced chicken breast
chicken breast fillet (100%)
1 courgette
courgette
1 tbsp ras el hanout
paprika, coriander, ginger, cumin, cassia cinnamon, turmeric, salt, sugar, chilli powder, black pepper, nutmeg, pimento, rose petals, cardamom
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)
2
Now let's get started!
Boil half a [full]kettle
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a high heat
Once hot, add the diced chicken breast with the roasted garlic paste, ras el hanout and harissa paste(can't handle the heat? Go easy!) and cook for 2-3 min or until golden
3
Meanwhile, dissolve theKnorr chicken stock cube[s] in a heatproof bowl in 200ml [400ml]boiled water
Add the couscous, stir, cover and set aside until later
4
Drain the chickpeas
Slice the courgette[s] finely
5
Add the drained chickpeas and sliced courgettes to the chicken with a splash of boiled water
Cook, covered, for a further 4-5 min or until the chicken is cooked through
Note: Please ensure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies
6
While your chicken is cooking, squeeze the juice of 1/2 [1]lemon into the chicken pan
Cut the remaining lemon into wedges
7
Once the chicken is cooked through, add the cooked couscous to the pan and give everything a good mix up – this is your ras el hanout chicken & couscous
Chop the corianderroughly, including the stalks
8
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