With the advantage of having Monday's free to write, cook and do as I please, dinner tonight was a mix of improvisation and following a recipe. As I mentioned a week or so ago, there's a list of dishes that I'm dying to try from this month's Delicious Magazine. The Moroccan couscous provided the inspiration tonight, and my special delivery from Maggie Beer's Farmshop added that special je ne sais quoi.
1) Start by coating a large chicken breast with a tablespoon of oil and a tablespoon of Moroccan spices, credits to Masterfoods. Set aside.
2) In a large pan, place one chopped preserved lemon wedge and a tablespoon of the juices with two chopped zucchini's. Cook until zucchini softens, roughly 3-5 minutes.
3) Remove from the pan in a separate bowl and place chicken in the pan, cooking for about 6-7 minutes.
4) Add the zucchini and lemon back to the chicken and mix well. Add a tin of whole peeled tomatoes and a tin of drained cooked chickpeas.
5) In a separate heat proof bowl, add 2 or 3 cups of couscous and one cup of boiling water. Cover and stand for 2-5 minutes until all water is absorbed. Fluff the couscous with a fork, careful not to mix.
6) Once chicken is cooked through, serve couscous and Moroccan mixture together in a bowl or plate. Season as desired.
Zingy and tasty couscous, this dish is full of flavour.
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