Moroccan Chicken Couscous with Fetta and Raisins

Dice ³⁄₄ of the red onion (you will have some leftover) and mince the garlic. Medium dice the carrot. Cut the chicken thighs into 2 cm pieces. Pick flatleaf parsley leaves and roughly chop, discarding stems. Remove tough stems from silverbeet and roughly chop.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

In a large high-sided pan, heat olive oil over medium heat. Add onion, garlic, carrot and coriander/cumin/turmeric mix. Sauté for 4 minutes, until onion starts to soften.

Tip! Enough oil to cover the base of the pan

Add diced chicken and continue cooking for another 5 minutes, turning pieces so they brown on all sides.

Tip! The chicken doesn't need to be cooked through at this point.

Mix vege stock concentrate with 1 cup water and add to the pan together with the Israeli couscous, silverbeet and raisins. Cover and simmer for 10 minutes, stirring occasionally until chicken is cooked through and couscous is tender.

Tip! If liquid evaporates before the couscous is fully cooked, just add a few more spoonfuls of water to loosen.

Add some parsley to chicken couscous and stir, add a squeeze of lemon juice (to taste). Season with salt and pepper. Divide chicken couscous between plates, garnish with parsley (to taste) and crumbled Danish fetta. Enjoy!

Dice ³⁄₄ of the red onion (you will have some leftover) and mince the garlic. Medium dice the carrot. Cut the chicken thighs into 2 cm pieces. Pick flatleaf parsley leaves and roughly chop, discarding stems. Remove tough stems from silverbeet and roughly chop.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

In a large high-sided pan, heat olive oil over medium heat. Add onion, garlic, carrot and coriander/cumin/turmeric mix. Sauté for 4 minutes, until onion starts to soften.

Tip! Enough oil to cover the base of the pan

Add diced chicken and continue cooking for another 5 minutes, turning pieces so they brown on all sides.

Tip! The chicken doesn't need to be cooked through at this point.

Mix vege stock concentrate with 1 cup water and add to the pan together with the Israeli couscous, silverbeet and raisins. Cover and simmer for 10 minutes, stirring occasionally until chicken is cooked through and couscous is tender.

Tip! If liquid evaporates before the couscous is fully cooked, just add a few more spoonfuls of water to loosen.

Add some parsley to chicken couscous and stir, add a squeeze of lemon juice (to taste). Season with salt and pepper. Divide chicken couscous between plates, garnish with parsley (to taste) and crumbled Danish fetta. Enjoy!