Think harissa-spiced vegetables and steamed coriander chicken on a bed of fragrant couscous Ingredients 4 chicken breasts, skinned 340gm couscous For vegetable soup: 2½ cups of chicken stock 450 ...

This one-pot Moroccan chicken ... Make the couscous addording to the packet instructions. Just before serving, stir the honey and coriander into the chicken and cook for a further five minutes.

Roasted broccoli, herby chicken, and a garlicky couscous come together with a lemon ... Feel free to add any vegetables to roast alongside, such as quartered brussels sprouts or asparagus.

For my family, one of the favorites is a Moroccan ... and roast for 15 minutes until skin is golden brown. Remove from the oven and spoon juices over the chicken. Serve over couscous or rice.

2) Bake Chicken: Preheat oven to 400F (200C). Bake chicken for 20-25 minutes, or until cooked through. 3) Prepare Couscous: Bring vegetable broth to a boil. Stir in couscous, remove from heat ...

Couscous, while it's actually a type of ... Additional ingredients include broth (chicken or vegetable), olive oil, lemon juice, eggs, and flour, while you'll need plain yogurt, lemon zest ...

Cover and let steam until tender, 10 minutes. Uncover, fluff and stir in almonds. To serve, scoop couscous onto plates. Top with chicken, vegetables and pan sauce. Garnish with herbs.

Okra may be among the most underrated of vegetables ... grilled octopus or Moroccan roasted branzino. You can turn the salad ...

Aubergines are wonderful roasted ... stirring occasionally until the vegetables are tender and the sauce is thick. Just before the sauce is ready, make the couscous. Dissolve the stock cube ...