This Moroccan Chicken recipe doesn't mind chilling in the fridge, as the sauce and spices blend it gets better with time! Partnered with Couscous Salad it's a delicious way to try something new.
MEAL PREP FOR THE WEEK...
This tender chicken uses a rich blend of spices to create a complex flavor that is both sweet and savory. Goes great with fresh couscous or roasted veggies!
So tasty they named it twice! This light and fluffy couscous salad has added veggies and basic seasonings that make it super easy to prepare. Goes great with stews or grilled meats.
Various Regions, Portugal
An ode to history, try this dish with a wine from the Iberian peninsula. If you're leaning red, stick with the lighter wine making styles of these varietals. They'll offer body and fruit that will stand up to the bold flavours of the Moroccan Spices. If you prefer a white, an off dry reisling is a safe bet.
Couscous originated in northern Africa some time after the 11th century, from what is today Algeria, Morocco and Tunisia. It's made from semolina, the flour produced from durum wheat.
Tempranillo comes from the Spanish word temprano, meaning 'early', as this variety is one of the first ready for harvest each year.