If you love quick and balanced recipes, this one is for you. We've combined our easy‑to‑make Mediterranean couscous, which you only need to add water to, with juicy chicken seasoned with the distinctive Moroccan spice mix. The result is a nutritionally balanced dish that's easy to prepare and tastes great on the day or in your lunchbox the day after.
Nutrition (1 serving)
- 615 kcal
- 61 g carbohydrates
- 18 g fats
- 49 g protein
Per 2 portions
- tsp ground cumin
- tsp dried coriander
- tsp sweet paprika
- tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp ginger powder
- 1/2 tsp nutmeg
- pinch cloves
- tsp salt
- 300 g chicken breast
- 3 tbsp olive oil
- 100 g Vilgain Mediterranean‑style couscous
- 130 ml water
- 150 g ready to eat chickpea
- 150 g cucumber
- 150 g pepper bells
- 150 g tomatoes
- 2 tbsp hummus
Instructions
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In a small bowl, mix all the spices for the Moroccan mix.
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Wash the chicken breasts. Drizzle them with two tablespoons of olive oil and 2 tablespoons of the Moroccan mix (the amount is really up to you, depending on how much you love spice). Leave it to marinate for a couple of minutes, then wrap in foil and transfer to a baking tray.
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Rinse and dry the R2E chickpeas. Put them into a bowl together with one tablespoon of oil and 1‑2 teaspoons of the Moroccan spice mix. Transfer the mix onto a baking tray lined with baking paper, together with the chicken, and bake in an oven preheated to 200 °C for 25 minutes, until the chickpeas are crunchy and the meat is cooked through.
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Meanwhile, prepare the couscous. Pour boiling water over the couscous, put a lid on and leave it to sit for 10 minutes, until all the water has been absorbed. Fluff it with a fork.
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Meanwhile, chop some cucumber, pepper, and tomatoes into neat, small cubes.
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Get two deep bowls ready. Add the couscous to the bottom, then the chickpeas, meat, salad, and hummus. Top with your favourite dip – we used yoghurt with herbs.
Enjoy!
