Vibrant veggies and Moroccan spices combine to create this rich and colourful bowl. From the sweet, roasted veggies stirred through the couscous, to the succulent apricot-glazed chicken and cooling yoghurt, there’s so much to love in this meal tonight!
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Israeli couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
ras el hanout
baby spinach leaves
water (for the couscous)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Cut the red onion into 2cm wedges. Cut the carrot (unpeeled) into 1cm half-moons. Cut the parsnip (unpeeled) into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread out in a single layer and roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time. TIP: If the veggies don't fit in a single layer, divide between two trays!
While the veggies are roasting, finely chop the garlic. In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the Israeli couscous and garlic and toast until fragrant and golden, 1-2 minutes. Add the water (for the couscous) and season with salt. Bring to the boil, then reduce to a simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.
While the couscous is cooking, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the ras el hanout (see ingredients), a drizzle of olive oil and the salt. Add the chicken and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, combine the apricot sauce, soy sauce, brown sugar, water (for the sauce) and white wine vinegar in a small bowl. When the chicken is cooked, add the apricot glaze to the chicken, then remove the pan from the heat. Turn the chicken to coat.
Pick and thinly slice the mint leaves. Add the roasted veggies and baby spinach to the couscous. Stir to combine and season to taste.
Slice the sticky apricot chicken. Divide the roast veggie Israeli couscous between bowls. Top with the chicken and spoon over any remaining apricot glaze. Top with the Greek-style yoghurt. Garnish with the mint.