Moroccan Chicken With Couscous

• 550 ml vegetable stock
• 250 g carrots, peeled and finely chopped
• 250 g couscous
• 1 tbsp butter
• 1 None cinnamon stick
• 3 None chicken breast fillets (about 150g each)
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chilli powder
• 500 g tomatoes, sliced
• 8 None spring onions, sliced
• 100 g feta, diced
• 15 g fresh mint, finely chopped
• 150 g low-fat natural yogurt

1. Preheat the oven to 425u0b0F. In a saucepan, bring 1 1/2 cups stock to a boil. Add the carrots and cook for 2 mins. Remove from the heat, stir in the couscous, butter and cinnamon, cover and allow to stand for 10 mins.
2. Meanwhile, season the chicken. Heat 2 tbsp oil in a frying pan and sear the chicken, turning, for 10 mins. Remove from the pan and set aside. Add the cumin, coriander and cayenne to the pan and fry for 2 mins. Add the tomatoes and spring onions and saute for 2 mins.
3. Fluff the couscous with a fork and stir in 1 tbsp oil. Place in an ovenproof serving dish along with the tomatoes and spring onions. Pour 1/2 cup stock over the couscous mixture. Slice the chicken and arrange in the dish. Sprinkle with the feta. Bake for 10-15 mins, until golden brown.
4. Stir the mint into the yogurt and serve with the baked chicken.

vegetable stock, carrots, couscous, butter, cinnamon stick, chicken, olive oil, ground cumin, ground coriander, chilli powder, spring onions, feta, fresh mint, lowfat natural yogurt

Taken from recipes-plus.com/api/v2.0/recipes/16235 (may not work)