recipes

Moroccan Chicken with Coriander Couscous

  • MEAL TYPE Main meal
  • PREPARATION 20 minutes
  • COOKING 10 minutes
  • SERVES 4

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Method

  • Place soup in a saucepan and add the chicken, seasoning, zucchini, beans and chick peas. Bring to the boil, stirring constantly, then simmer, covered, for 10 minutes.
  • Whilst the chicken is cooking, bring the stock to the boil then remove from the heat. Stir in the couscous and stand covered for 5 minutes. Fluff up the couscous with a fork, gently stirring in the almonds and coriander. Serve the Moroccan chicken on a bed of couscous.

Ingredients

505g Campbell's Country Ladle Butternut Pumpkin Soup
500g diced chicken breast fillet
1 tablespoon Moroccan seasoning
2 zucchini, thinly sliced
200g green beans, trimmed
310g can chick peas, rinsed and drained
Coriander Couscous
375ml Campbell's Real Stock - Salt Reduced Chicken
1 1/2 cups couscous
3 tablespoons chopped coriander

Handy Hint

Moist & Savoury Stuffing

Use Campbell's Real Stock instead of water when preparing your favourite stuffing mixture. Substitute and even amount of Campbell's Real Stock for water.

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