Bring a saucepan of water to the boil, add couscous and cook for 8 minutes or until cooked al dente. Drain and rinse.
2. Cook the chicken
Heat a large frypan with oil/butter over medium-high heat. Toss chicken with 1 tbsp oil and 1 tbsp of spice mix. Add to pan and cook for 3-4 minutes on each side or until golden and cooked through. Set aside on a plate, keep pan over medium heat.
3. Cook the vegetables
Add 2 tbsp oil/butter to pan. Slice and add leek and carrots as you go. Cook until softened then add remaining spice mix, halved cherry tomatoes, sultanas and 1 1/2 cups water. Cover and simmer for 5-7 minutes.
4. Combine the minted yogurt
In the meantime, finely chop mint leaves and mix with yoghurt and 1 tbsp olive oil. Season to taste with salt and pepper.
5. Toss in the couscous
Cut broccoli into small florets and add to pan along with drained couscous. Return chicken and cook for 2-3 minutes or until warmed through.
6. Finish and plate
Adjust seasoning with salt and pepper to taste. Serve Moroccan chicken couscous with a dollop of minted yoghurt.
Pearl couscous, 1 packet (250g)
Chicken tenderloins, 600g
Moroccan spice mix, 1 packet (30g)
Leek, 1/2 *
Cherry tomatoes, 1 packet (200g)
Sultanas, 1 packet
Mint, 1 bunch
Natural yoghurt, 1/2 tub (250g) *
Broccoli, 1/2 *
From your pantry
Olive + oil/butter (for cooking), salt, pepper