10-Min Ras El Hanout Chicken & Couscous

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now let's get started!

Boil half a [full] kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a high heat 

Once hot, add the diced chicken breast with the roasted garlic paste, ras el hanout and harissa paste (can't handle the heat? Go easy!) and cook for 2-3 min or until golden

Meanwhile, dissolve the Knorr chicken stock cube[s] in a heatproof bowl in 200ml [400ml] boiled water

Add the couscous, stir, cover and set aside until later

Drain the chickpeas

Slice the courgette[s] finely

Add the drained chickpeas and sliced courgettes to the chicken with a splash of boiled water

Cook, covered, for a further 4-5 min or until the chicken is cooked through

Note: Please ensure you cook your chicken thoroughly (until there's no pink meat and it's piping hot!) as cooking equipment varies

While your chicken is cooking, squeeze the juice of 1/2 [1] lemon into the chicken pan

Cut the remaining lemon into wedges

Once the chicken is cooked through, add the cooked couscous to the pan and give everything a good mix up – this is your ras el hanout chicken & couscous

Chop the coriander roughly, including the stalks