Lemon & Herb Chicken With Couscous Recipe

Name: Lemon & Herb Chicken With Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: serving for 4 servings
Ingredients: 450g Chicken Tenderloins; 1 pkt MAGGI Herb Potatoes Recipe Base; 1 1/2 cups (300g) Cous cous; 1/4 cup Parsley, Roughly Chopped; 1 pkt (160g) Baby Spinach, Shredded; 1 large (110g) Zucchini, Grated; 1 (100g) Carrot, Grated; 1 medium (200g) Red Capsicum, Diced; 1 can (400g) Chickpeas, Drained; 1 Lemon, Juice And Zest; 1 tsp Ground Coriander; 1 tsp Ground Cumin; 1 tbsp Olive oil

Ingredients

450g Chicken Tenderloins
1 pkt MAGGI Herb Potatoes Recipe Base
1 1/2 cups (300g) Cous cous
1/4 cup Parsley, Roughly Chopped
1 pkt (160g) Baby Spinach, Shredded
1 large (110g) Zucchini, Grated
1 (100g) Carrot, Grated
1 medium (200g) Red Capsicum, Diced
1 can (400g) Chickpeas, Drained
1 Lemon, Juice And Zest
1 tsp Ground Coriander
1 tsp Ground Cumin
1 tbsp Olive oil

PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD serving for 4 servings

Instructions

In a medium bowl combine chicken and MAGGI Herb Potatoes Recipe Base, set aside for 5 minutes. In a large bowl pour 1½ cups (375mL) boiling water over couscous, cover with cling film and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains.
Add parsley, baby spinach, zucchini, carrot, capsicum, chickpeas, cumin, ground coriander and lemon zest, gently toss until well combined
Heat 1 tbsp oil in a large frying pan and cook chicken for 5 minutes on each side or until golden brown, add lemon juice and cook for further 2 minutes. Serve chicken with cous cous salad.

Dinner