Moroccan Style Couscous with Chicken

Cottage Pie

A quick and easy week night treat.

Serves 4


  • 4 chicken breast fillets, skinned and boned
  • salt
  • freshly ground black pepper
  • 3 tablespoon (45ml) olive or canola oil
  • 1 onion, chopped
  • 1 red chilli, finely sliced
  • ½ teaspoon (2.5ml) ground cinnamon
  • 1½ teaspoons (7.5ml) ground cumin
  • ¼ teaspoon (1.25ml) turmeric
  • 1 x 400g tin chopped tomatoes
  • 1 tablespoon (15ml) grated lemon rind
  • 1 tablespoon (15ml) lemon juice
  • 2 x 25g sachets OXO Concentrated Liquid Chicken Stock
  • 2 cups (500ml) boiling water
  • 1 cup (250ml) quick cooking couscous
  • ½ cup (50g) flaked almonds (lightly toasted)
  • 2-3 tablespoons (30-45ml) honey


  • Slit the breasts, on the side, lengthways and butterfly open.
  • Season with salt & black pepper and coat with olive oil.
  • Briefly cook in a non stick frying pan. Remove from pan, cover and leave at room temperature.
  • Sauté the onion in the remaining oil until soft and golden.
  • Add the chilli, cinnamon, cumin and turmeric.
  • Cook over low heat, stirring to prevent the spices from scorching, for about 20 seconds only.
  • Add the chopped tomato, lemon rind, lemon juice, OXO Concentrated Liquid Chicken Stock, water and couscous and bring to the boil for 2 minutes.
  • Leave to stand for 5 minutes.
  • Slice the chicken into fine slices against the grain. Fork the chicken through the couscous and reheat briefly.
  • Sprinkle with toasted almonds and drizzle with honey.
  • Optional garnish, coriander.