Spiced Chicken and Couscous Bowl

Mediterranean · 30 min · Chicken · dairy-free, high-protein

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Ingredients

• 450g boneless chicken thighs
• 1 cup whole-wheat couscous
• 2 tsp ras el hanout
• 1, diced zucchini
• 1, diced red bell pepper
• 1/4 cup, chopped dried apricots
• 1/2, juiced lemon
• 2 tbsp extra-virgin olive oil

Method

1. Toss the chicken with ras el hanout, salt, and 1 tablespoon olive oil.
2. Sear the chicken in a skillet over medium-high heat for 6 minutes per side to 165F, then rest and slice.
3. In the same pan, saute the zucchini and bell pepper for 6 minutes until tender-crisp.
4. Pour boiling water over the couscous, cover, and let steam 5 minutes, then fluff with a fork.
5. Fold the vegetables, apricots, lemon juice, and remaining oil into the couscous and top with the chicken.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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