35 minutes
6 serves
medium
Heat 2 tablespoons Moro Primero Extra Virgin Olive Oil in a large pot and sauté onion and garlic until softened.
Add pearl couscous and sauté until lightly toasted.
Add hot stock and simmer covered for 10 minutes, stirring occasionally, until couscous is plump and has absorbed most of the liquid.
Meanwhile, sprinkle chicken fillets with smoked paprika, salt and pepper.
Heat ¼ cup olive oil in a fry pan and brown chicken for 5 minutes on both sides.
Add lemon juice, cover and simmer for 10 minutes until cooked through.
In a separate pan, heat ¼ cup olive oil and sauté garlic, zucchini, snow peas and cherry tomatoes until zucchini softens.
Season to taste and stir in half the coriander.
Serve chicken on a bed of couscous sprinkled with remaining coriander and serve sautéed vegetables on the side.
Find your next spark of inspiration with our moreish recipes. From turning everyday lunches and dinners into something special to whipping up decadent desserts that surprise and delight, there’s a Moro moment for every craving.
