Couscous with sweet chicken and feta-yoghurt sauce
A Moroccan couscous with a sweet, spicy and smoky flavour.
A couscous with sweet chicken and apricots, crunchy almonds, a slightly spicy flavour from the spring onion and a smoky flavour from the grilled courgettes.
Preparation
Preheat the oven to 175°C (350°F). Brush the chicken breasts with the apricot jam and sprinkle with half the sea salt. Place in a baking dish and bake in the preheated oven for 20 minutes.
Pour the warm broth over the couscous along with 1 tablespoon of olive oil and the World Spice Meal - Couscous. Stir well, cover, and let sit for 5 minutes.
Using a cheese slicer, shave the zucchini into long slices. Heat the remaining oil in a grill pan and grill the slices until brown on both sides.
Slice the spring onions diagonally into rings and the apricots into strips. Finely chop the mint.
Add the feta, yoghurt, black pepper and the remaining sea salt to a bowl and puree until smooth with a hand blender.
Mix the spring onions, apricots, mint, and almonds into the couscous. Top with the zucchini, chicken, and feta-yogurt dressing.
Ingredients
- 400 g kipfilet
- 3 el abrikozenjam
- 3/4 tl Zeezout
- 400 ml kippenbouillon
- 300 g couscous
- 2 el olijfolie
- 1,5 el World Spice Meal - Couscous
- 1 courgette
- 1 el olijfolie
- 2 stengels bosui
- 175 g gewelde gedroogde abrikozen
- 3 takken munt
- 100 g feta
- 200 ml volle yoghurt
- ½ tl Zwarte peper
- 100 g ongezouten amandelen
Supplies
- Oven dish
- Grill pan
