Moroccan Chicken With Pistachio Couscous

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 2 teaspoons lemon rind, finely grated
• 4 chicken breasts
• 1 red capsicum, sliced thinly
• 2 (100 g) sachet's quick-cooking couscous (i buy my couscous in a box of 4 quick cooking sachets each one serves 2, so make according to your b)
• 1 -2 teaspoon vegetable bouillon granules
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 cup roasted pistachios, chopped coarsely
• 2 tablespoons sultanas, chopped roughly
• 1/2 cup fresh coriander, chopped coarsely

Recipe

• 1 combine spices and rind in a bowl mix well, add chicken one breast at a time and rub spice mixture firmly into chicken. cook chicken in a heated, oiled fry pan until browned on both sides and cooked through. remove and set to one side.
• 2 in same cleaned pan add capsicum and cook for 1 minute, stirring.
• 3 while chicken is cooking, boil enough water to cover sachet's, with 1-2 teaspoons of vegetable stock added, place sachet's in water and cook for 1-2 min's until couscous softens.
• 4 cut bag open and pour into a large bowl fluff with fork, stir in juice and oil.
• 5 stir in nuts, sultana's and coriander.
• 6 to serve: place couscous in a serving bowl, top with sliced chicken and capsicum.