One Pan Moroccan Chicken with Couscous
Serves 6
- 1 cup wholemeal couscous, raw
- 500 ml vegetable stock
- 1 red capsicum (red pepper), chopped
- 2 zucchini (corgette), chopped
- 400 g chickpeas, drained
- 2 tbsp Moroccan spice
- 500 g chicken thigh fillets, cut in half
- 1 tbsp extra virgin olive oil
- 0.25 cup shaved almonds
- 0.25 cup dates, chopped (dried is fine)
- 150 g Hummus, to serve (optional)
