Moroccan style chicken and couscous



1 small onion, chopped
5 ml crushed garlic
5 ml fresh ginger, grated
250 g chicken breast fillets, sliced
15 ml harissa paste
25 ml cake flour
15 ml olive oil
Juice of 1 lime
2 medium ripe tomatoes, chopped
½ x 410g can chickpeas, drained
500 g butternut, diced
100 g baby spinach leaves Salt and freshly ground black pepper, to taste


What you need:
1. Romantic setting with candle-lights, scatter cushions, wooden tray or low coffee table.

2. GLAD Steam Lock Bags – family serving (Large)

3. GLAD Ice Bags

4. Medium G GLAD Freezer Bags

5. Wine Cooler To serve: Couscous Fresh mint leaves


1. Mix all the ingredients together in a Large Glad Steam Lock bag. Cook in the microwave on high for 2 – 3 minutes or until the butternut is tender and chicken is cooked through. Allow to rest for 1 minute before removing from bag.

2. Meanwhile, cook the couscous according to instructions on pack. Mix with fresh mint leaves and spoon onto a serving platter.

3. Spoon the chicken on top of the couscous, garnish with mint leaves and serve immediately.

Serves 2.

Tip: Harissa Paste is available from any specialized food store. To make your own, take 30 g dried red chillies and soak in water until soft. Chop roughly and process with 2 cloves garlic, 1 ml salt, 5 ml caraway seeds, 5 ml coriander seeds, 2 ml cumin seeds, 15 ml fresh coriander, 45 ml of the soaking water and 30 ml olive oil. Process until well combined and transfer to a Glad Zipper Bag. Pour a little extra oil over to preserve and store in the refrigerator.