Moroccan Chicken With Almond Couscous - cooking recipe

Ingredients

2 tbsp vegetable or olive oil
8 medium chicken drumsticks, skin removed
1 None onion, thinly sliced
4 cloves garlic, crushed
2 tbsp Moroccan spice mix
1/3 cup diced dried apricots
1 None chicken bouillon cube
2 tbsp chopped flat-leaf parsley
None None Mixed salad and lemon wedges, to serve
None None FOR THE ALMOND COUSCOUS
1 cup couscous
2 tbsp chopped flat-leaf parsley
2 tbsp slivered almonds, toasted
1 tsp finely grated lemon peel

Preparation

Heat oil in a deep heavy-bottomed skillet on medium-high heat. Add chicken; cook for 5 mins or until browned all over. Reduce heat to medium. Add onion, garlic and spice mix; cook and stir for 3 mins or until onion starts to soften.
Stir in apricot, crumbled bouillon cube and 2 cups boiling water. Cover and simmer, stirring occasionally, for 35 mins or until chicken is cooked through.
Meanwhile, for almond couscous, place couscous in a heatproof bowl; stir in 1 1/4 cups boiling water. Cover with plastic wrap; set aside for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in parsley, almonds and lemon peel.
Divide couscous among shallow serving bowls. Top with chicken mixture and sprinkle with parsley. Serve with salad and lemon wedges.