Moroccan Chicken With Couscous

• 4 (9 oz) chicken legs
• 8 oz couscous
• 2 tbsp olive oil
• 2.5 oz dried prunes, pitted, roughly chopped
• 4 tbsp fresh cilantro leaves, chopped
• 3 None onions, peeled, sliced into rings
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander

1. Preheat oven to 400u0b0F. Season chicken then roast for 30-40 mins, until cooked through.
2. Meanwhile, combine couscous and 1 tsp salt. Add enough boiling water to just cover. Set aside for 20 mins, until water has been absorbed. Add 1 tbsp oil and fluff grains with a fork. Add prunes and 3 tbsp cilantro. Set aside and keep warm.
3. Heat remaining oil in a frying pan. Saute onions for 8-10 mins, until softened. Add ground spices and cook for 2 mins, stirring occasionally. Distribute couscous between 4 serving bowls. Arrange chicken and onions over top. Garnish with remaining cilantro.

chicken, couscous, olive oil, prunes, cilantro, onions, ground cumin, ground cinnamon, ground coriander

Taken from recipes-plus.com/api/v2.0/recipes/28856 (may not work)