Moroccan Spiced Chicken & Couscous

Combine chicken with oil, lemon juice, spices, garlic and honey. Allow to stand for 15 minutes.
Cook chicken in lightly oiled pan or barbecue for 3-4 minutes, until cooked through.
Place stock in a saucepan and bring to boil. Remove from heat and stir in couscous. Allow to stand for 5 minutes, then fluff up with a fork. Stir through sultanas, onion and pine nuts.
Serving Suggestion: Serve chicken over couscous with chopped tomato and cucumber salad and minted yoghurt.

Tip

Serve chicken over couscous with chopped tomato and cucumber salad and minted yoghurt.

Recipe credit
http://www.chicken.org.au/page.php?id=11

Ingredients

Serves: 4
Prep Time: 10 min
Marinate: 15min
Cook Time: 5 min

500g chicken tenderloins,
1 tablespoon olive oil,
1 tablespoon lemon juice,
1 teaspoon each; cinnamon ground coriander and cumin,
pinch chilli powder and tumeric and salt,
1 clove garlic crushed,
1 tablespoon honey,
1 cup chicken stock,
1 cup couscous,
1 tablespoon sultanas,
¼ red onion sliced,
1 tablespoon toasted pine nuts

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