Moroccan-Style Chicken Breasts Bowls
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Moroccan-Style Chicken Breasts Bowls

Moroccan-Style Chicken Breasts 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 with a sweet and savoury fig sauce and a delicious couscous salad on the table for everyone to enjoy.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

½ cup


(Contains Wheat)

1 tbsp

Chicken Stock Powder

(Contains Soy)

56 g

Carrot, julienned

28 g

Baby Spinach

¼ cup

Dried Cranberries

2 tbsp

Fig Spread

1 tbsp

Moroccan Spice Blend

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.19 tsp


0.06 tsp



Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel



Before starting, wash and dry all produce. 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.

Prep and cook chicken breasts

Heat a large non-stick pan over medium-high heat. While the pan heats, on a separate cutting board, cut chicken into 1-inch wide strips. 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. Sear until 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 the couscous.Divide couscous and chicken between plates.Spoon any remaining sauce in the pan over chicken.


If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken tenders.

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