This couscous is infused with Moroccan spices to make the perfect filling for chicken. This dish is not only easy and gorgeous, it’s also a meal your family’s gonna love! There'll be extra couscous to serve on the side, so combine that with a salad or steamed veggies for a light meal that’s delicious any time of year.
Recipe Type: Chicken
Serving Size: 1 chicken breast
Makes 2 serving
- 1 cup water
- ¾ cup couscous
- ½ lemon, juiced
- 1 teaspoon fresh parsley, chopped
- 2 teaspoons olive oil
- ⅓ cup onion, diced
- ⅓ cup carrots, peeled and diced
- ½ teaspoon cumin
- ¼ teaspoon cardamom
- ¼ teaspoon coriander
- 2 garlic cloves, crushed
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 2 boneless, skinless chicken breasts
- In a medium pot, bring the water to a rolling boil.
- Remove from heat, add couscous, then cover.
- Cook for ten minutes, or until couscous has absorbed all the water.
- And juiced lemon and parsley to couscous.
- Stir, then set aside.
- Heat oil in a skillet over medium-high heat.
- Sauté the onion and carrots for three minutes.
- Add the cumin, cardamom, coriander, garlic, ginger, and turmeric.
- Sauté for an additional three minutes.
- Stir the onion mixture into the couscous.
- Preheat oven to 375°F.
- Place a piece of plastic wrap on the countertop.
- Put the chicken on the plastic wrap.
- Cover with another piece of plastic wrap, then pound chicken flat with a mallet.
- Repeat with other chicken breast.
- Cover each chicken breast with ½ of the couscous mixture, leaving a ¼-inch rim around the edges.
- Roll chicken breast from the long end, then place in a parchment-lined pan.
- Sprinkle with black pepper.
- Bake for 30 minutes, or until internal temperature reaches 165°F.
- Slice the chicken with a serrated knife.
- Serve with your choice of veggies!
|NUTRITIONAL INFO||PER SERVING|
|Calories||460 (70 from fat)|
|Carbohydrate||58g (6g dietary fiber, 2g sugar)|
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