Moroccan Spiced Couscous with Grilled Chicken

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Kcal: 450

P: 30

F: 12

C: 55

Fiber: 10

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Whole wheat couscous (dry): 80g (1/2 cup), Chicken breast: 120g (4 oz), Carrots: 75g (1 medium, diced), Zucchini: 75g (1 small, diced), Red bell pepper: 75g (3/4 cup, diced), Onion: 50g (1/2 small, diced), Garlic: 6g (2 cloves, minced), Raisins: 20g (2 tbsp), Almonds (sliced): 15g (1 tbsp), Chicken broth (low-sodium): 180ml (3/4 cup), Olive oil: 10ml (2 tsp), Lemon juice: 10ml (2 tsp), Cumin: 2g (1 tsp), Coriander: 2g (1 tsp), Cinnamon: 1g (1/2 tsp), Turmeric: 1g (1/2 tsp), Paprika: 2g (1 tsp), Cilantro: 10g (2 tbsp, fresh, chopped), Mint: 5g (1 tbsp, fresh, chopped), Black pepper: to taste

Nutritional info:

Meal Type: dinner

Dietary Suitable for: High Protein

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. Season 120g chicken breast with 1g cumin, 1g coriander, 1g paprika, and black pepper. Grill or bake at 190Â°C (375Â°F) for 20-25 minutes until cooked through. Let rest, then slice. 2. Heat 5ml olive oil in a pan over medium heat. SautÃ© 50g diced onion and 6g minced garlic for 3 minutes. 3. Add 75g diced carrots, 75g diced zucchini, and 75g diced bell pepper. Cook for 5 minutes until softened. 4. Stir in remaining 1g cumin, 1g coriander, 1g cinnamon, 1g turmeric, 1g paprika, and 20g raisins. Cook for 1 minute. 5. Bring 180ml chicken broth to a boil. 6. Place 80g dry couscous in a heatproof bowl, pour boiling broth over it, cover, and let stand for 5 minutes. 7. Fluff couscous with a fork and stir in 5ml olive oil and 10ml lemon juice. 8. Fold in sautÃ©ed vegetables, sliced chicken, 10g chopped cilantro, and 5g chopped mint. 9. Serve topped with 15g sliced almonds.

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