Name: Moroccan chicken with couscous
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup (250ml) vegetable stock; 1 1/2 cup (300g) couscous; 1 red onion (170g), sliced thinly; 3 cup (480g) shredded cooked chicken; 1/2 cup (75g) coarsely chopped dried apricots; 1/2 cup (80g) sultanas; 1/4 cup finely chopped fresh mint; 1 tablespoon pine nuts; 2 teaspoon cumin seeds; 3/4 cup (180ml) bottled fat-free french dressing

Ingredients

1 cup (250ml) vegetable stock

1 1/2 cup (300g) couscous

1 red onion (170g), sliced thinly

3 cup (480g) shredded cooked chicken

1/2 cup (75g) coarsely chopped dried apricots

1/2 cup (80g) sultanas

1/4 cup finely chopped fresh mint

1 tablespoon pine nuts

2 teaspoon cumin seeds

3/4 cup (180ml) bottled fat-free french dressing

Method

1.Bring stock to a boil in large saucepan; remove from heat. Stir in couscous. Cover; stand about 5 minutes or until stock is absorbed, fluffing with fork.

2.Add onion, chicken, apricot, sultanas and mint to couscous; toss gently to combine.

3.Dry-fry pine nuts and seeds in small frying pan over low heat until just fragrant. Add to couscous with dressing; toss gently to combine.

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