Heat the olive oil and half the butter in a heavy based saucepan over a medium heat, add the vegetables and saute gently for 5 minutes. The vegetables should soften but not colour.
Place the dried spices and chillies for the couscous in a pestle and mortar along with the salt and grind down to a powder. Add the spice blend to the saucepan along with the vegetables and continue to saute for a further 5 minutes. Lower the heat and add the wine vinegar to the pan, stirring to combine. Leave this to cook away for a further 5 minutes.
While the vegetables and spices are cooking place the olive oil and ras el hanout spice into a bowl and mix to combine. Add the chicken and stir well to coat. (You can marinade the chicken for longer if you have time). Set aside until you are ready to cook.
Once the vegetables and spices are ready add the couscous, the stock pot or cube and 450ml of boiling water. Taking the pan off the heat, stir well to combine, place on the pan lid and set aside to allow the water to be absorbed.
Meanwhile heat up a non stick frying pan and once hot add the chicken and the oily marinade. Stir fry the chicken until coloured and cooked through.
Just before serving fork the remaining half of the butter through the couscous to separate the grains.
Serve the couscous in warm bowls with the chicken on top, as well as a generous helping of pomegranate seeds.
This dish is lovely served hot but is equally nice served cold as a salad.
Ras el hanout chicken & spicy couscous
Amount Per Serving
Calories 748Calories from Fat 261
% Daily Value*
Saturated Fat 10g63%
Vitamin A 1790IU36%
Vitamin C 64.3mg78%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •