2 tbsp vegetable oil
1 large onion finely chopped
2 garlic cloves finely chopped
1 tbsp ground cumin
2 tsp ground cinnamon
2 tsp ground tumeric
500 grams fresh lean chicken mince
500 ml chicken stock
70 grams raisins
250 grams couscous
Finely grated zest and juice of 1 lemon
30 grams toasted pine kernels or slivered almonds
Salt and Pepper
Fresh sprigs of parsley to garnish
- Heat the oil in a large, non- stick frying pan, add the onion and cook over low heat, stirring occasionally for 4 – 5 minutes until soft. Add the garlic and spices and cook for a further 1 minute over a medium heat.
- Add the mince and cook, stirring frequently and breaking up the meat with a wooden spoon, for 4 – 5 minutes until lightly browned. Add the stock and raisins, cover and cook over a low heat for a further 8 – 10 minutes.
- Add the couscous, salt and pepper to taste, stir and cover again. Simmer for 5 – 6 minutes, until the couscous has absorbed the stock and is fully cooked.
- Remove from the heat, then stir in the lemon zest and juice and toasted nuts. Garnish with parsley and serve immediately.