Moroccan Chicken With Couscous - cooking recipe

Ingredients

550 ml vegetable stock
250 g carrots, peeled and finely chopped
250 g couscous
1 tbsp butter
1 None cinnamon stick
3 None chicken breast fillets (about 150g each)
3 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli powder
500 g tomatoes, sliced
8 None spring onions, sliced
100 g feta, diced
15 g fresh mint, finely chopped
150 g low-fat natural yogurt

Preparation

Preheat the oven to 425\u00b0F. In a saucepan, bring 1 1/2 cups stock to a boil. Add the carrots and cook for 2 mins. Remove from the heat, stir in the couscous, butter and cinnamon, cover and allow to stand for 10 mins.
Meanwhile, season the chicken. Heat 2 tbsp oil in a frying pan and sear the chicken, turning, for 10 mins. Remove from the pan and set aside. Add the cumin, coriander and cayenne to the pan and fry for 2 mins. Add the tomatoes and spring onions and saute for 2 mins.
Fluff the couscous with a fork and stir in 1 tbsp oil. Place in an ovenproof serving dish along with the tomatoes and spring onions. Pour 1/2 cup stock over the couscous mixture. Slice the chicken and arrange in the dish. Sprinkle with the feta. Bake for 10-15 mins, until golden brown.
Stir the mint into the yogurt and serve with the baked chicken.