Ingredients

Chicken

• 2 tablespoon olive oil
• ¼ cup lemon juice
• 2 tablespoons Moroccan seasoning
• 4 skinless chicken breast fillets,
  trimmed & halved lengthways or 650g of
  skinfree cooked, chopped chicken meat

Moroccan Couscous

• 1½ cups couscous
• ⅓ cup currants
• 1½ tablespoons balsamic vinegar
• 200g grape tomatoes, halved
• 75g baby spinach

Method

1. Combine oil, lemon juice and seasoning in a shallow dish, add chicken and turn to coat
2. For the couscous: place couscous in a heat proof bowl, pour over 1 ½ cups boiling water, stir then cover and let stand for 5 minutes or until liquid is absorbed. Using a fork, stir to separate grains
3. Place currants, vinegar and 1 tablespoon of cold water in a microwave-safe bowl. Microwave on medium heat (50%) for 1 to 2 minutes or until heated through
4. Add currant mixture, tomatoes and spinach to couscous, season with pepper, toss to combine
5. Heat a greased barbecue plate or char grill over medium-high heat. Cook chicken, brushing with oil mixture for 2 minutes each side or until cooked through. If using precooked chicken meat simply toss chicken in a hot frypan or on a grill for 60 seconds to warm through
6. Serve chicken with couscous.

Nutrition information panel