Chicken cooked in bold Morrocan spices, cooked to perfection and served over couscous.
Bring 1 1/2 cup of salty water or stock to the boil in a saucepan. Once boiling, stir in the couscous, place the lid on and take it off the heat
Let the couscous steam until you cook the chicken, then fluff it with a fork.
In a large bowl, add chicken, 1 tablespoon Moroccan mix and 1 tablespoon olive oil. Mix well to get combined.
Heat oil in a large skillet over medium-high heat. Add in the chicken and cook for 3-4 minutes until starting to brown but not entirely cooked
Stir in the tomato paste and broth and continue to cook until the sauce thickens and chicken is cooked through 5-7 minutes.
Divide the couscous among 4 bowls, then top with fresh chopped veggies and Moroccan chicken.
Add some yogurt to each bowl and sprinkle fresh chopped parsley. Enjoy!