Israeli couscous with apricots, lemon and chicken
21st November 2010

Israeli couscous with apricots, lemon and chicken

By Lauren Photography by Adam
 

Weeknight cooking for my partner and I is frequently motivated by convenience.  Not microwavable, TV dinner convenience, but simple dishes using quality ingredients that pack plenty of flavour. I like dishes I can create using things commonly found in my pantry, plus a few fresh veggies and herbs from the garden. A mix of sweet and tart apricots, sharp lemon and creamy pine nuts make this dish a real winner.

It really is super easy – the key is to prep the veggies while you leave the chicken to marinate for a few minutes.  Then simply grill the chicken while you simmer the couscous, whack it all together and hey presto chicken dinner!

Ingredients

Serves 4
  • Marinade
  • ¼ tsp chilli flakes
  • 2 cloves garlic, crushed
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • ½ tsp cinnamon
  • --
  • 500g chicken tenderloins, trimmed and sliced in half lengthways
  • Couscous
  • 1 onion, diced
  • 1 cup Israeli couscous
  • 2 cups chicken stock, heated
  • ½ cup dried apricots, diced – a mix of sweet and tart apricots is nice
  • ¼ cup pine nuts, toasted
  • Fresh flat-leaf parsley, chopped
  • Finely grated zest and juice of one lemon
  • 150g cherry tomatoes, halved
  • --
  • Unsweetened yoghurt to serve

Method

  • --
  • 1. Mix marinade ingredients together and massage into chicken pieces. Set aside while you prepare the other vegetables.
  • 2. In a medium-sized saucepan, fry the onion in a little olive oil until soft. Add the couscous and apricot pieces and stir to coat. Fry for a minute or two, and then pour over the hot stock. Simmer for 10 -12 minutes, until al dente.
  • 3. While the couscous is cooking, heat a large, heavy-based frying pan and cook chicken pieces.
  • 4. Once cooked, remove couscous from heat and mix through pine nuts, parsley, lemon zest and juice, and cherry tomatoes. Season to taste.
  • 5. To serve create a bed of the couscous mix on each plate, top with chicken pieces and a good dollop of unsweetened yoghurt.
 

COMMENTS

  1. I’m a big fan of Kous-kous food. This looks so beautiful and delicious!

 

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