Moroccan stuffed chicken

Stuff your couscous inside the chicken rather than serving it alongside and the spicy flavours will really get into the meat

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 317
  • fat 11g
  • saturates 2g
  • carbs 14g
  • sugars 8g
  • fibre 2g
  • protein 41g
  • salt 0.26g


  • 50g couscous
  • 1 tsp Ras el Hanout spice mix
  • 8 ready-to-eat dried apricots, chopped
  • 2 tbsp pine nuts
  • small bunch flat-leaf parsley, chopped
  • 4 large skinless chicken breast fillets
  • 2 tbsp olive oil


Moroccan mushrooms
For a veggie alternative, mix the couscous mixture with 50g crumbled feta and spoon into 4 large flat mushrooms. Drizzle with 1 tbsp oil and bake for 20 mins. Serve with tzatziki.


  1. Put the couscous and spice mix in a small heatproof bowl and pour over 50ml hot water. Cover and set aside for 5 mins. Fluff the grains up with a fork, then stir in the apricots, pine nuts and parsley. Season with salt and pepper.

  2. Heat oven to 190C/170C fan/gas 5. Make a large slit down one side of each chicken breast to form a pocket. Stuff the couscous mixture inside, then sit the chicken in a small roasting tin. Brush over the oil and roast for 20 mins until cooked through. Serve with roasted baby new potatoes and a crisp green salad.

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