Spiced Chicken With Asparagus Couscous - cooking recipe

Ingredients

2 None boneless skinless chicken breasts, thinly sliced
1 tbsp Ras el hanout (Middle Eastern spice mix)
2 tbsp vegetable or olive oil
1 lb cubed butternut squash
1 cup couscous
1 cup boiling chicken stock
1 bunch asparagus, trimmed, cut into 2-inch lengths and steamed until tender
1/4 cup coarsely chopped fresh cilantro
None None Lime or lemon wedges, to serve

Preparation

Sprinkle both sides of chicken with the spice mix. Refrigerate for 15 mins.
Heat 1 tbsp of the oil in a large skillet on medium heat. Add the squash and cook, stirring, for 5-8 mins or until tender. Remove and set aside. Add the chicken to the pan and cook for 5-6 mins or until cooked through.
Meanwhile, place the couscous in a large bowl and stir in the boiling stock. Cover with plastic wrap and let stand for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains.
Drizzle the couscous with the remaining 1 tbsp oil. Add the squash, asparagus and cilantro. Using a fork, stir gently then season with salt and pepper. Spoon the couscous onto plates. Top with the chicken. Serve with lime wedges.