Butternut & harissa hummus
Roast pumpkin with plenty of garlic then blitz into a Moroccan-style dip with spicy harissa and sesame paste
Moroccan chicken couscous with dates
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 tbsp olive oil
- 500g skinless chicken thigh
- 140g wholewheat couscous
- 2 onions, sliced
- 4 garlic cloves, sliced
- zest 2 lemons, juice of 1
- 350ml chicken stock
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 6 large dates, pitted and chopped (Medjool are nice)
- 50g flaked almond
- small bunch parsley, chopped
Method
- STEP 1
Heat oven to 180C/160C fan/ gas 4. Heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chicken, then cook for 10 mins or until browned on both sides. Remove and put in a large baking dish with the dry couscous.
- STEP 2
Heat the remaining oil in the pan, add the onions and garlic, and cook for 5 mins until softened. Add the zest and juice of 1 lemon along with the stock, cumin, cinnamon and dates, then bring to the boil.
- STEP 3
Pour the date mixture over the chicken and couscous, sprinkle over the almonds, cover with foil and bake for 20 mins. Serve sprinkled with the remaining zest and parsley.
