Moroccan Chicken With Pistachio Couscous

• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 2 teaspoons lemon rind, finely grated
• 4 chicken breasts
• 1 red capsicum, sliced thinly
• 2 (100 g) sachet's quick-cooking couscous (I buy my couscous in a box of 4 quick cooking sachets each one serves 2, so make according to your b)
• 1 -2 teaspoon vegetable bouillon granules
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 cup roasted pistachios, chopped coarsely
• 2 tablespoons sultanas, chopped roughly
• 1/2 cup fresh coriander, chopped coarsely

1. Combine spices and rind in a bowl mix well, add chicken one breast at a time and rub spice mixture firmly into chicken. Cook chicken in a heated, oiled fry pan until browned on both sides and cooked through. Remove and set to one side.
2. In same cleaned pan add capsicum and cook for 1 minute, stirring.
3. While chicken is cooking, boil enough water to cover sachet's, with 1-2 teaspoons of vegetable stock added, place sachet's in water and cook for 1-2 min's until couscous softens.
4. Cut bag open and pour into a large bowl fluff with fork, stir in juice and oil.
5. Stir in nuts, sultana's and coriander.
6. To Serve: Place couscous in a serving bowl, top with sliced chicken and capsicum.

garlic, ground cumin, paprika, ground turmeric, cayenne pepper, lemon rind, chicken breasts, red, couscous, vegetable bouillon granules, lemon juice, olive oil, pistachios, sultanas, fresh coriander

Taken from www.food.com/recipe/moroccan-chicken-with-pistachio-couscous-311203 (may not work)