Ingredients
1 Teaspoon garlic powder
1 Teaspoon ground cumin
1 Teaspoon paprika
1/2 Teaspoon ground turmeric
1/4 Teaspoon cayenne pepper
2 Teaspoons finely grated lemon rind
4 Chicken breasts
1 Red capsicum, sliced thinly
2 Sachet’s quick cooking couscous, 100g each (I buy my couscous in a box of 4 quick cooking sachets each one serves 2, so make according to your brands directions.)
Water for boiling couscous
1-2 Teaspoons vegetable stock granules
2 Tablespoon lemon juice
1 Tablespoon olive oil
1/2 Cup roasted pistachios, chopped coarsely
2 Tablespoons sultanas, chopped roughly
1/2 Cup fresh coriander, chopped coarsely
Method
1. Combine spices and rind in a bowl mix well, add chicken one breast at a time and rub spice mixture firmly into chicken. Cook chicken in a heated, oiled fry pan until browned on both sides and cooked through. Remove and set to one side.
2. In same cleaned pan add capsicum and cook for 1 minute, stirring.
3. While chicken is cooking, boil enough water to cover sachet’s, with 1-2 teaspoons of chicken stock added, place sachet’s in water and cook for 1-2 Min’s until couscous softens.
4. Cut bag open and pour into a large bowl fluff with fork, stir in juice and oil.
5. Stir in nuts, sultana’s and coriander.
To Serve: Place couscous in a serving bowl, top with sliced chicken and capsicum.
All photos taken by me unless otherwise stated.