Spiced Chicken With Asparagus Couscous

• 2 None boneless skinless chicken breasts, thinly sliced
• 1 tbsp Ras el hanout (Middle Eastern spice mix)
• 2 tbsp vegetable or olive oil
• 1 lb cubed butternut squash
• 1 cup couscous
• 1 cup boiling chicken stock
• 1 bunch asparagus, trimmed, cut into 2-inch lengths and steamed until tender
• 1/4 cup coarsely chopped fresh cilantro
• None None Lime or lemon wedges, to serve

1. Sprinkle both sides of chicken with the spice mix. Refrigerate for 15 mins.
2. Heat 1 tbsp of the oil in a large skillet on medium heat. Add the squash and cook, stirring, for 5-8 mins or until tender. Remove and set aside. Add the chicken to the pan and cook for 5-6 mins or until cooked through.
3. Meanwhile, place the couscous in a large bowl and stir in the boiling stock. Cover with plastic wrap and let stand for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains.
4. Drizzle the couscous with the remaining 1 tbsp oil. Add the squash, asparagus and cilantro. Using a fork, stir gently then season with salt and pepper. Spoon the couscous onto plates. Top with the chicken. Serve with lime wedges.

chicken breasts, hanout, vegetable, butternut squash, couscous, boiling chicken stock, tender, fresh cilantro, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/25890 (may not work)