Chicken and apricot koftas on couscous
This deliciously spicy-sweet meat dish takes only 25 minutes from start to finish.
Frozen broad beans
Chicken breast mince
½ cup(s), (75g), chopped
1 cup(s), (250ml) salt reduced
1 cup(s), (200g)
- Cook the broad beans in a saucepan of boiling water for 3 minutes or until cooked. Refresh under cold water and drain. Peel the beans.
- Combine the mince, half the apricot and Moroccan spice in a medium bowl. Season with salt and pepper. Divide the mixture into 12 portions. Shape each portion to form an 8cm-long kofta. Heat the oil in a large non-stick frying pan over high heat. Cook the koftas for 3 minutes each side or until browned and cooked through. Transfer to a plate and cover to keep warm.
- Add stock to the pan and bring to the boil. Remove from heat. Stir in the couscous. Cover and set aside for 5 minutes or until the liquid is absorbed. Separate the grains with a fork. Toss through the beans and remaining apricot. Serve the koftas with couscous.
SERVING SUGGESTION: Steamed broccolini and carrots.