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Moroccan chicken with cous-cous Recipe

   
 

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     Moroccan chicken with cous-cous

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   10 minutes
Wine/Beverage
Recommendations
  water

Ingredients
100g chicken breast fillet – wash, trim
1/2 teaspoon Moroccan Seasoning
1/2 tsp olive oil
160 g pumpkin (11g carb) or sweet potato (28g carb) - diced
½ carrot –peel, cut
1/8 small red capsicum, deseeded, finely chopped
5g sultanas/currants (4g carb)
1/4 cup water
1/4 cups couscous (33g carb)
 
60g baby spinach leaves
10 g sunflower seeds or slivered almonds /nuts ,
Yoghurt/ Feta – optional (check packaging for carb value and add to total carbs)
Yoghurt dressing ¼ cup greek yoghurt,¼ cup milk, 1 clove crushed garlic
Total carbs = with pumpkin = 48g carb, with sweet potato = 65 g carb

Instructions
1. Preheat oven to 200°C. 2. Prepare tray –lined with glad bake
3. Toss the chicken, carrot and pumpkin with olive oil and sprinkle with Moroccan Seasoning. 4. Place on to a baking tray. Bake in oven for 10 minutes or until cooked through.
5. Meanwhile, pour boiling water onto couscous. Set aside for 2 minutes 6. Add the capsicum, sultanas/currants and almonds
7. Cover and use a fork to separate the grains. 8. Fold through spinach until just wilted. 9. Spoon the couscous among serving plates. Top with sliced chicken to serve
Serving Suggestions
Eggplant stack to get some healthy vegetables!


Originally Submitted
11/9/2014





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