Name: Moroccan Spiced Chicken with Lemon Olive Couscous
Prep time: 25 min
Cook time: 20 min
Ingredients: 1 1/2 cups couscous; 3 cups boiling water; 1/4 cup ZOOSH Mighty Balsamic Splash Light; 1/2 cup black olives, pitted and chopped; 1/3 cup chopped parsley; Finely grated rind of 1 lemon; 2 1/2 teaspoons salt; 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon black pepper; 2 tablespoons oil; 750g chicken breast fillets, cut in half horizontally so 7mm thick; 1/2 cup freshly squeezed orange juice; 2 tablespoons honey; 2 teaspoons lemon juice; 1 cinnamon stick; 1/4 teaspoon chilli flakes; 20g butter, chopped

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COMBINE the couscous with the boiling water, cover and stand for 5-10 minutes. Toss through the dressing, olives, parsley and lemon rind and set aside
COMBINE the salt and spices with the oil and then brush onto both sides of the chicken. Cook on a chargrill pan over a moderate heat for 2-3 minutes on each side. Set aside, covered with foil, to keep warm
SIMMER the orange juice with the honey, lemon juice, cinnamon and chilli for 2 minutes, then add the butter and whisk until smooth. Drizzle over the chicken and couscous. Serve immediately

Tips & Hints:

If the chicken is uneven in thickness, wrap in plastic wrap and gently pound with a rolling pin.

COMBINE the couscous with the boiling water, cover and stand for 5-10 minutes. Toss through the dressing, olives, parsley and lemon rind and set aside
COMBINE the salt and spices with the oil and then brush onto both sides of the chicken. Cook on a chargrill pan over a moderate heat for 2-3 minutes on each side. Set aside, covered with foil, to keep warm
SIMMER the orange juice with the honey, lemon juice, cinnamon and chilli for 2 minutes, then add the butter and whisk until smooth. Drizzle over the chicken and couscous. Serve immediately

Tips & Hints:

If the chicken is uneven in thickness, wrap in plastic wrap and gently pound with a rolling pin.

COMBINE the couscous with the boiling water, cover and stand for 5-10 minutes. Toss through the dressing, olives, parsley and lemon rind and set aside
COMBINE the salt and spices with the oil and then brush onto both sides of the chicken. Cook on a chargrill pan over a moderate heat for 2-3 minutes on each side. Set aside, covered with foil, to keep warm
SIMMER the orange juice with the honey, lemon juice, cinnamon and chilli for 2 minutes, then add the butter and whisk until smooth. Drizzle over the chicken and couscous. Serve immediately