Moroccan Vegetable Couscous with Chickpeas and Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Moroccan Vegetable Couscous with Chickpeas and Chicken

YOUR SOLIN GENERATED RECIPE

Moroccan Vegetable Couscous with Chickpeas and Chicken

Sautéed chicken and chickpeas simmered with aromatic Ras el Hanout and colorful vegetables over a bed of light, fluffy couscous.

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NUTRITION

460kcal
Protein
52.9g
Fat
10.4g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.13 cup Chickpeas

0.13 cup Dry couscous

0.5 cup Low-sodium chicken broth

0.5 cup Zucchini

0.5 cup Carrots

0.25 cup Red onion

0.25 tbsp Extra virgin olive oil

1 tsp Ras el Hanout

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Lemon juice

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a large skillet over medium-high heat.

  • 2

    Add the cubed chicken breast and season with half of the Ras el Hanout, sea salt, and black pepper, cooking until the chicken is golden brown.

  • 3

    Stir in the chopped red onion, sliced carrots, and diced zucchini, and sauté for 4-5 minutes until the vegetables begin to soften.

  • 4

    Add the rinsed chickpeas and the remaining Ras el Hanout to the skillet, tossing well to coat all ingredients in the spices.

  • 5

    Pour in the chicken broth and bring the mixture to a gentle boil.

  • 6

    Stir in the dry couscous, cover the skillet with a tight-fitting lid, and immediately remove it from the heat.

  • 7

    Let the skillet sit for 5 minutes until the liquid is fully absorbed, then fluff the couscous with a fork and stir in the lemon juice and fresh parsley before serving.

Moroccan Vegetable Couscous with Chickpeas and Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Moroccan Vegetable Couscous with Chickpeas and Chicken

YOUR SOLIN GENERATED RECIPE

Moroccan Vegetable Couscous with Chickpeas and Chicken

Sautéed chicken and chickpeas simmered with aromatic Ras el Hanout and colorful vegetables over a bed of light, fluffy couscous.

NUTRITION

460kcal
Protein
52.9g
Fat
10.4g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.13 cup Chickpeas

0.13 cup Dry couscous

0.5 cup Low-sodium chicken broth

0.5 cup Zucchini

0.5 cup Carrots

0.25 cup Red onion

0.25 tbsp Extra virgin olive oil

1 tsp Ras el Hanout

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Lemon juice

PREPARATION

  • 1

    Heat the extra virgin olive oil in a large skillet over medium-high heat.

  • 2

    Add the cubed chicken breast and season with half of the Ras el Hanout, sea salt, and black pepper, cooking until the chicken is golden brown.

  • 3

    Stir in the chopped red onion, sliced carrots, and diced zucchini, and sauté for 4-5 minutes until the vegetables begin to soften.

  • 4

    Add the rinsed chickpeas and the remaining Ras el Hanout to the skillet, tossing well to coat all ingredients in the spices.

  • 5

    Pour in the chicken broth and bring the mixture to a gentle boil.

  • 6

    Stir in the dry couscous, cover the skillet with a tight-fitting lid, and immediately remove it from the heat.

  • 7

    Let the skillet sit for 5 minutes until the liquid is fully absorbed, then fluff the couscous with a fork and stir in the lemon juice and fresh parsley before serving.