Sri Lanka feast

Passport & Plate - Moroccan couscous

Morocco | Monday, March 2, 2015 | 1 photos

Ingredients
zest and juice 1 lemon
1 tsp olive oil
1 tbsp clear honey
4 skinless, boneless chicken breasts, sliced into large strips
1 tsp ground cinnamon
1 tsp ground cumin
250 gms couscous
400g can chopped tomatoes
150ml chicken stock

 

How to prepare this recipe
Put the couscous, the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the chicken.
2.Heat oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.
3.Mix in the spices, followed by the tomatoes, stock, and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 mins .
Fork through the couscous to fluff it up and serve with the chicken.

 

The story behind this recipe
I met my Moroccan husband of 46 years in Spain and he cooks a mean couscous