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.
Ingredients
2 piece
Chicken Breasts
½ cup
Couscous
(Contains Wheat)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
56 g
Carrot, julienned
28 g
Baby Spinach
28 g
Dried Cranberries
2 tbsp
Fig Spread
(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)
1 tbsp
Moroccan Spice Blend
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Pepper*
0.19 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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, 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.