Moroccan-Style Chicken Bowls
with Fig Sauce and Couscous Salad
Don't have a lot of time to cook? No fig deal, you got this! In just 15 minutes, you can have Moroccan-spiced chicken tenders on the table, served with sweet and savoury fig sauce and delicious, cranberry-studded couscous salad.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
310 g
Chicken Breast Tenders
½ cup
Couscous
(Contains: Wheat)
1 tbsp
Chicken Stock Powder
(Contains: Soy May contain traces of: Mustard, Sesame, Soy, Wheat, Triticale, Milk, Sulphites, Tree nuts, Peanuts)
56 g
Carrot, julienned
28 g
Baby Spinach
28 g
Dried Cranberries
(May contain traces of: Mustard, Sesame, Soy, Milk, Sulphites, Tree nuts, Peanuts, Egg, Gluten)
2 tbsp
Fig Spread
(May contain traces of: Mustard, Sesame, Soy, Wheat, Milk, Sulphites, Tree nuts, Egg, Gluten, Fish, Crustaceans)
1 tbsp
Moroccan Spice Blend
(May contain traces of: Mustard, Sesame, Soy, Wheat, Triticale, Milk, Sulphites, Tree nuts, Peanuts)
Not included in your delivery
0.06 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.19 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add half the stock powder, 1/8 tsp (1/4 tsp) salt, 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, roughly chop spinach.
- Once stock mixture is boiling, remove from heat, then add couscous. Stir to combine.
- Add carrots and dried cranberries on top of couscous, then cover and let stand for 5 min.
- When couscous is tender, fluff with a fork, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Moroccan Spice Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken tenders.
- Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
- Add fig spread, 2 tbsp (4 tbsp) water and remaining stock powder to the pan with chicken.
- Cook, stirring occasionally, until fig spread melts and sauce thickens slightly, 1 min.
- Stir spinach into couscous.
- Divide couscous and chicken between plates.
- Spoon any remaining sauce in the pan over chicken.
