Moroccan chicken with almond & spinach couscous

This flavoursome dish is truly satisfying.

Preparation Time
10 minutes

Cooking Time
20 minutes

Ingredients (serves 4)
4 corn-fed single chicken breast fillets
Olive oil spray
3 tbs Spencers Moroccan Seasoning
1 tbs olive oil
1 small red capsicum, deseeded, finely chopped
40g (1/4 cup) slivered almonds
45g (1/4 cup) sultanas
375ml (1 1/2 cups) chicken stock
290g (1 1/2 cups) couscous
60g baby spinach leaves

Method
Preheat oven to 180°C. Spray both sides of chicken with olive oil spray and sprinkle with Spencers Moroccan Seasoning. Heat a frying pan over medium heat. Add the chicken and cook for 2-3 minutes each side or until golden. Transfer to a baking tray. Bake in oven for 10 minutes or until cooked through.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the capsicum and almonds, and cook, stirring, for 2 minutes. Add the sultanas and stock and bring to the boil. Remove from heat and add the couscous. Use a fork to combine. Cover and set aside for 3 minutes or until the liquid is absorbed. Use a fork to separate the grains. Fold through spinach until just wilted.
Spoon the couscous among serving plates. Top with sliced chicken to serve.