Recipe: Moroccan Spiced Chicken and Couscous

The original recipe can be found on the Inghams Consumer website.

Serves 4


  • 500g chicken tenderloins
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 tsp each; cinnamon, ground coriander and cumin
  • Pinch chilli powder, turmeric, salt
  • 1 clove garlic, crushed
  • 1 Tbsp honey
  • 1 cup reduced salt chicken stock
  • 1 cup couscous
  • 1 Tbsp sultanas
  • ¼ red onion, sliced
  • 1 Tbsp toasted pinenuts


  1. Combine chicken with oil, lemon juice, spices, garlic and honey. Set aside to stand for 15 minutes.
  2. Cook chicken in a lightly oiled pan or barbecue for 3-4 minutes, or until cooked through.
  3. Place stock in a saucepan and bring to the boil. Remove from heat and stir in couscous. Allow to stand for 5 minutes and then fluff up with a fork. Stir through sultanas, onion and pine nuts.
  4. Serve chicken over couscous with a chopped tomato and cucumber salad and minted yoghurt.