Prep Time : 0:13 | Cook Time : 0:05 | Total Time : 0:18 | Serving : 4 person.
Ingredients
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2 tablespoons olive oil
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1/4 cup lemon juice
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2 tablespoons Moroccan seasoning
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4 (800g) chicken breast fillets, trimmed, halved lengthways
Moroccan couscous
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1 1/2 cups couscous
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1/3 cup currants
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1 1/2 tablespoons balsamic vinegar
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200g grape tomatoes, halved
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75g baby spinach
Method
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Step 1
Combine oil, lemon juice and seasoning in a shallow, ceramic dish. Add chicken. Turn to coat.
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Step 2
Make Moroccan couscous: Bring 1 1/2 cups cold water to the boil in a saucepan over high heat. Remove pan from heat. Stir in couscous. Cover and stand for 5 minutes or until liquid is absorbed. Using a fork, stir to separate grains.
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Step 3
Place currants, vinegar and 1 tablespoon cold water in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until heated through.
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Step 4
Add currant mixture, tomatoes and spinach to couscous. Season with salt and pepper. Toss to combine.
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Step 5
Heat a greased barbecue plate or chargrill over medium-high heat. Cook chicken, brushing with oil mixture, for 2 minutes each side or until cooked through. Season with salt and pepper. Serve chicken with couscous.