You’ll Need
600g chicken thighs, diced
200g couscous, 250ml chicken stock
1 red pepper, diced, 1 small red onion, diced
1 tbsp olive oil
Moroccan Spice Mix
1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground coriander
½ tsp cinnamon, ½ tsp turmeric, 1 tsp sea salt
½ tsp black pepper
To Finish
Fresh parsley
Juice of ½ lemon
Optional but Dangerous
Flaked almonds
Sultanas
Harissa sauce
Greek yoghurt
Method
Preheat your air fryer to 190°C.
In a large bowl mix together the olive oil and all the spice mix ingredients.
Add the chicken, pepper, and onion.
Toss thoroughly until everything is coated.
Place into a foil tray or heatproof dish.
Air fry at 190°C for 14–16 minutes, stirring halfway through, until the chicken is cooked through and lightly charred around the edges.
Meanwhile place the couscous into a bowl and pour over the hot chicken stock.
Cover and leave for 5 minutes.
Fluff the couscous with a fork.
Stir the cooked chicken mixture through the couscous.
Finish with parsley and lemon juice.
Add almonds, sultanas, harissa, or yoghurt if using.
Serve immediately.