If you’re serious about your fitness, then this Moroccan chicken with minted cous cous and chickpeas recipe is a great choice, for your figure and your tastebuds.
You don’t need us to preach on about the importance of eating lean, healthy sources of protein after a hardcore strength training session, but what can be tricky is to find meals that are packed with protein and still enjoyable to eat. And that’s why we love this dish. It has it all. The chicken and chickpeas bring in the protein to repair your torn and tired muscles, while the spices make it a taste sensation.
Ingredients
(serves 4)
4 skinless chicken breasts
2 garlic cloves, crushed
½ -1 red chilli, deseeded and chopped (use according to taste)
A pinch of paprika
A pinch ground cumin
1 lemon
3tbsp (45 ml) fresh mint leaves, finely chopped
225g (8 oz) cous cous
200g canned chickpeas, drained
200g canned apricots in juice, drained and chopped
25g (1 oz) pistachios, lightly toasted
Method
Slash the chicken breast three or four times.
Place the garlic, chilli, paprika, cumin, the juice of half the lemon and 1tbsp of the mint leaves in a bowl and mix well. Add the chicken and turn a few times. Leave to marinate for 30 minutes.
Meanwhile, cover the cous cous with boiling water and leave to soak for approximately 15 minutes. Fluff with a fork and mix with the chickpeas, apricots, the rest of the mint leaves and nuts.
Pre-heat the grill. Place the chicken breasts on a baking tray and grill for six to seven minutes each side until cooked through.
Spoon the cous cous on to a plate and place the chicken on top. Serve with a green vegetables.
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