Spiced Chicken Cous Cous with Almonds & Spinach
- 500g (2 cups) Cous Cous
- 6 corn-fed single chicken breast fillets
- Moroccan spices Seasoning
- Olive oil
- Roasted red peppers, finely chopped
- 1/3 cup flaked almonds
- 1/3 cup sultanas
- 2 cups chicken stock
- 60g baby spinach leaves
- Sour cream
Cut the chicken into strips, marinate in the spices and cook on a hot pan.
Heat a lightly oiled pan and roast the almonds. Add sultanas and the roasted peppers. In a large saucepan heat the chicken stock until boiling add cous cous and the roasted almonds, sultanas, peppers. Use fork to combine. Cover cous cous and set aside for a few minutes and then fold through spinach until just wilted through the mix.
Serve the cous cous and place the chicken pieces on the top. Garnish with extra roasted peppers and a little sour cream.