Spiced chicken thighs with yellow couscous

Spiced chicken thighs with yellow couscous
  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks


Looks like your closest store is Coles Geraldton 6530 Change location


Chicken Thigh Fillet Bulk image

Chicken Thigh Fillet Bulk approx. 1kg pack

$14.00 per 1kg

Special available from 23/10/17 to 18/10/20


Garlic image

Garlic 4 pack

$16.67 per 1kg


  • 4 chicken thigh cutlets
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoons paprika
  • 1 garlic clove, crushed
  • 2 tablespoons extra-virgin olive oil
  • 500ml Massel chicken style liquid stock
  • 2 cups couscous
  • 1/3 cup raisins
  • 1/4 teaspoon ground turmeric
  • 400g can chickpeas, drained, rinsed
  • 1/2 cup slivered almonds, toasted
  • 50g baby rocket
  • 2 1/2 tablespoons lemon juice
  • Lemon wedges, to serve


  • Step 1
    Combine chicken, cumin, coriander, paprika, garlic and half of oil in a bowl. Season and toss to coat.
  • Step 2
    Preheat a barbecue or chargrill on high. Reduce heat to medium. Chargrill chicken for 10-12 minutes each side or until lightly charred and cooked through.
  • Step 3
    Meanwhile, bring chicken stock to the boil in a small saucepan. Place couscous, raisins, turmeric and remaining oil in a heatproof bowl. Pour over hot stock and mix with a fork until most of stock is absorbed. Cover and stand for 3 minutes. Fluff up couscous with a fork. Cover and stand for another 3 minutes. Add chickpeas, almonds, rocket and lemon juice, season and toss to coat.
  • Step 4
    Serve chicken with couscous and lemon wedges.
  • Author: Lucy Nunes
  • Image credit: Mark O’Meara
  • Publication: Taste.com.au

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