OVER COUSCOUS WITH MOROCCAN SPICED CHICKEN!

INGREDIENTS

two skinless, boneless chicken thighs

Ras el hanout, two tablespoons

If your ras el hanout mix does not already contain salt, add 1 teaspoon of salt.

Olive oil, 1 tbsp

COUSCOUS

Couscous, 1/2 cup

0.5 cups of water

1 teaspoon of oil

1/4 teaspoon of salt

1⁄4 cup of almond slices

8 chopped dried apricots

2 teaspoons finely minced parsley

Juiced lemon, half

Ras el hanout, 1/4 teaspoon (Substitute: equal parts paprika, coriander, ginger and a pinch of saffron OR just ground coriander)

INSTRUCTIONS
Saute the chicken thighs in salt and ras el hanout. In a pan set over medium heat, add the chicken and one tablespoon of oil. Cook, flipping once, for 5 to 6 minutes on each side, or until the internal temperature reaches 165F. (timing will be dependent on how thick the thighs are).
Chicken should be taken out of the pan and put aside.
Add the couscous, 13 cup water, oil, salt, and cover the pan before turning off the heat. 5 minutes of steaming will make the couscous soft.
Slice the chicken into bite-sized pieces while waiting.
After the couscous has reached the desired tenderness, fluff it with a fork and stir in the parsley, lemon juice, and 1/4 teaspoon ras el hanout. To blend, stir.

Over a bed of couscous, plate the chicken. Enjoy!

Oils from sunflower, olive, palm, coconut, beet, almond, avocado, and pistachios are also available. All vegetable oils include vitamin E, and none of them contain cholesterol. They all, however, differ in both positive and bad ways. We’ll now discuss olive oil!