Smoked Paprika Chicken with Couscous and Spring Vegetables

Serves 6
Preparation time 15 minutes
Cooking time 20 minutes


Tick off the ingredients as you buy them

  • Moro Primero Extra Virgin Olive Oil
  • 1 Onion, finely diced
  • 2 Cloves garlic, crushed
  • 250g Pearl or gourmet couscous
  • 2cups Hot chicken or vegetable stock
  • 6 Chicken breast fillets, skin on
  • Smoked paprika, for sprinkling
  • Sea salt and freshly ground black pepper, to taste
  • Juice of 1 lemon
  • 2 Cloves garlic, crushed
  • 2 Zucchini, cut into ribbons with a vegetable peeler
  • 200g Snow peas, blanched
  • 1 Punnet cherry tomatoes
  • 1/2cup Coriander leaves

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.