MOROCCAN CHICKEN WITH PISTACHIO COUSCOUS

Moroccan Chicken With Pistachio Couscous image

Provided by The Flying Chef

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

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.
In same cleaned pan add capsicum and cook for 1 minute, stirring.
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.
Cut bag open and pour into a large bowl fluff with fork, stir in juice and oil.
Stir in nuts, sultana's and coriander.
To Serve: Place couscous in a serving bowl, top with sliced chicken and capsicum.