Moroccan Beans with Couscous and Garlic Yoghurt
This Moroccan-inspired dish is incredibly flavourful and with a bit of prep, the oven does most of the work. The Moroccan style chickpeas and cannellini beans give a boost of plant-based protein, while the garlic yoghurt brings it all together beautifully.
Ingredients
- Bean Mix
1 can Chantal Organics Moroccan Style Chickpeas- 1 can Chantal Organics Cannellini Beans
- 1/2 cup Chantal Organics Tomato Passata
- 1 tablespoon Moroccan seasoning
- Salt and pepper to taste
- 4x chicken thighs (marinated in olive oil and Moroccan seasoning for 30 mins)
- Garlic Yoghurt Sauce
- 1 cup Greek yoghurt
- 1 garlic clove, minced
- Juice of ½ lemon
- Salt and white pepper to taste
- Couscous
- 1 cup couscous
- 1 cube chicken stock
- To serve (optional)
- Pickled red onion
- Fresh mint
instructions
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Step 1.
Preheat the oven to 190c.
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Step 2.
In a baking dish, add the beans, passata and seasoning. Stir to combine. On top, add the marinated chicken thighs.
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Step 3.
Bake in the oven for 45 minutes.
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Step 4.
While the chicken and beans are cooking, prepare the garlic yoghurt by mixing all the ingredients together. Cover and set aside in the fridge.
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Step 5.
When the chicken and beans have about 5 minutes left, prepare the couscous by adding the stock to the couscous in a bowl, adding hot water (as per pack instructions), and covering the bowl with the plate.
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Step 6.
After a few minutes, use a fork to fluff up the couscous, and cover again until serving.
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To serve
Add a base layer of couscous, top with bean mixture, two pieces of chicken and spoonful of yoghurt sauce. Garnish with pickled red onion and fresh mint.
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Chantal Organics Products used
