Preserved Lemon Chicken & Couscous

• Chicken breast(600 g)
• Couscous(240 g)
• Chicken Broth(300 ml)
• Preserved lemons(2)
• Onion(1)
• Garlic(2 cloves)
• Spinach(120 g)
• Black Olives(80 g)
• Flat Leaf Parsley(20 g)
• Olive oil(2 tbsp)
• Paprika(1 tsp)
• Cumin(1 tsp)
• Black pepper(½ tsp)
• Salt(1 tsp)
• Lemon(1)

Method

1. 1

   Slice the {Chicken breast} into bite-size pieces. Finely chop the {Onion}, mince the {Garlic}, finely chop the flesh of the {Preserved lemons}, roughly chop the {Fresh parsley}, and halve the {Green Olives}.

   ~10 min

2. 2

   Put the {Couscous} in a heatproof bowl. Bring the {Chicken Stock} to a boil, pour it over the {Couscous}, cover, and leave for 5 minutes.

   ~5 min

3. 3

   Heat the {Olive oil} in a large skillet over medium-high heat. Add the {Chicken breast}, {Paprika}, {Cumin}, {Black pepper}, and half the {Salt}. Cook for 5 minutes, stirring occasionally, until lightly golden and nearly cooked through.

   ~5 min

4. 4

   Add the {Onion}, {Garlic}, chopped {Preserved lemons}, and {Green Olives}. Cook for 3 minutes until the onion softens. Stir in the {Spinach} and cook for 1 minute to wilt.

   ~4 min

5. 5

   Fluff the {Couscous} with a fork, then add it to the skillet with the remaining {Salt}, most of the {Fresh parsley}, and the juice of the {Lemon}. Toss everything together until evenly mixed and hot.

   ~3 min

6. 6

   Serve the couscous in shallow bowls and scatter over the remaining {Fresh parsley}.

   ~1 min