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Autumn Vegetable and Chicken Tagine with Couscous
Autumn Vegetable and Chicken Tagine with Couscous

Autumn Vegetable and Chicken Tagine with Couscous
A warm and hearty Moroccan-inspired dish featuring seasonal vegetables and tender chicken.
Autumn Vegetable and Chicken Tagine with Couscous

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 300
    g
     chicken breast
  • 150
    g
     carrot
  • 150
    g
     zucchini
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    g
     canned chickpeas
  • 150
    g
     couscous
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     tomato paste
  • 250
    ml
     chicken stock
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     cinnamon
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Vegetable and Chicken Tagine with Couscous
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic, sauté until soft.
  3. Add chicken breast pieces and brown on all sides.
  4. Stir in tomato paste, cumin, coriander, cinnamon, salt, and pepper.
  5. Add carrots and zucchini, cook for another 5 minutes.
  6. Pour in chicken stock and bring to a simmer.
  7. Add chickpeas and cover the pot. Let it simmer for 20 minutes.
  8. Prepare couscous according to package instructions.
  9. Serve the tagine over couscous.
Nutrition Per Serving 1200 g Per 100g
Energy 779 kcal 65 kcal
Protein 60 g 5.0 g
Fibre 15 g 1.3 g
Salt 2 g 0.2 g
Sugar 10 g 0.8 g
Carbohydrates 95 g 7.9 g
Fat 25 g 2.1 g
  • 300
    g
     chicken breast
  • 150
    g
     carrot
  • 150
    g
     zucchini
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    g
     canned chickpeas
  • 150
    g
     couscous
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     tomato paste
  • 250
    ml
     chicken stock
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     cinnamon
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and garlic, sauté until soft.

Add chicken breast pieces and brown on all sides.

Stir in tomato paste, cumin, coriander, cinnamon, salt, and pepper.

Add carrots and zucchini, cook for another 5 minutes.

Pour in chicken stock and bring to a simmer.

Add chickpeas and cover the pot. Let it simmer for 20 minutes.

Prepare couscous according to package instructions.

Serve the tagine over couscous.

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