Moroccan chicken couscous

by Emma on October 10, 2011

in The Packed Lunch,What's For Dinner?

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If you’re anything like me, there’s no food that goes wasted in the fridge. There are many ways you can transform the humble roast chook into something spectacular, and quickly! It’s time to get creative. Leftovers will never be boring again!

Moroccan chicken couscous

1 cup chicken stock
1 1/2 cups couscous
1 medium red onion, sliced thinly
3 cups shredded cooked chicken
1/2 cup coarsley shopped dried apricots
1/2 cup sultanas
1/4 cup finely chopped fresh mint leaves
1 tablespoons pine nuts
2 teaspoons cumin seeds
3/4 cup bottled fat-free french dressing (or mixture of olive oil, apple cider vinegar and lemon juice)

Bring stock to the boil ina medium saucepan. Remove from the heat and stir in the couscous. Cover and let stand for 5 minutes white liquid absorbs. Fluff with a fork before adding the chicken, onion, apricots, sultanas and mint.

Meanwhile, stir pine nuts and seeds in a small frying pan over low heat until they become fragrant. Add to couscous mixture along with the dressing. Toss gently to combine.

This recipe can be served cold or hot.

What’s your favourite way to use roast chick leftovers?

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