Moroccan Couscous with Roasted Vegetables

Sure to impress your dinner party guests!

INGREDIENTS

• 1 zucchini, cubed

• 1 carrot, cubed

• 1 capsicum, cubed

• ½ onion, cubed

• 3 cloves of garlic, sliced 

• 1 Tbsp olive oil

• 1 Tbsp olive oil

• 100g dry couscous

• 1 tsp cumin

• 1 tsp coriander

• ¼ tsp cinnamon

• 1 tsp oregano

• 1 tsp smoked paprika

• 100ml vegetable stock

• 25g raisins

• 5g sliced almonds

• ½ bunch parsley, diced

• Salt and pepper, to taste

• 300g BBQ’d chicken (our marinade here is delicious with the couscous)

METHOD

1. Pre-heat oven to 180 degrees. Add cubed vegetables to a baking tray.  Season with salt and pepper and drizzle over the first measure of olive oil. Toss, then cook for 30-minutes or until golden.

2. While the vegetables are roasting, make the couscous. In a medium pot, heat the second measure of oil. Cook the spices with the couscous until fragrant. Add stock and raisins, then bring to boil. Remove from heat, cover and set aside.

3. In a large mixing bowl, combine the couscous with the roast vegetables. Add sliced almonds and season to taste.

Serve each portion with 150g cooked chicken.

Serves Two.

Nutritional Information: per serving (including chicken)

Calories: 563kcal

Protein: 44g

Fat: 14g

Carbohydrate: 65g