Moroccan Chicken And Couscous recipe by Humairah Essack

Ingredients

• 4 chicken breasts, butterflied or slit in half
• ¼ cup olive oil
• 2 tablespoon fresh lemon juice
• 1 tablespoon crushed garlic
• 2 teaspoon ground cumin (Jeeru (Cumin))
• 1 teaspoon ground coriander (dhana)
• 1 teaspoon paprika
• ½ teaspoon ground cinnamon
• ¼ teaspoon turmeric (arad (Turmeric))
• 1 teaspoon salt or to taste
• ½ teaspoon freshly ground black pepper
• ⅓ cup chopped fresh coriander plus more for serving
• 500g Woolies Mediterranean roasting vegetables (butternut, red onion, red pepper, baby marrow) - chop into bite sized cubes
• 2 tpsp olive oil
• Salt and pepper to taste
• 1 cup wholewheat couscous
• 1-1.5 cup veg stock/boiling water
• 1 lemon - zest of the whole lemon, juice of half
• 1 teaspoon crushed garlic
• 1 teaspoon ground cumin (Jeeru (Cumin))
• ½ teaspoon ground coriander (dhana)
• ¼ teaspoon cinnamon powder
• ½ can chickpeas, drained
• 6 dried apricots chopped
• ¼ cup of pomegranate arils
• ¼ cup flaked almonds, lightly toasted in a pan
• 2 tpsp Italian/flat leaf parseley finely chopped
• 2 tpsp fresh mint leaves finely