Moroccan Chicken Couscous
A warm, fragrant Moroccan chicken couscous that’s bursting with spices, tender veggies, and pops of sweetness. Also perfect for using up leftover roast chicken or odds and ends from the crisper.
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Bone broth is a great way to warm your body, soothe your gut and make sure you’re using all parts of the animal. Bone broths taste great and can be used in place of any stock or simply in a cup on their own with turmeric or other spices.
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A warm, fragrant Moroccan chicken couscous that’s bursting with spices, tender veggies, and pops of sweetness. Also perfect for using up leftover roast chicken or odds and ends from the crisper.
This yummy pasta recipe uses the entire silverbeet - stalks and all. The silverbeet leaves are wilted down with a little lemon juice. The stalks are blanched and then oven roasted until slightly caramelised, which makes them super tender, then topped with a herb & lemon crumb. It's all tossed together with a thick pappardelle pasta and a good helping of grated parmesan.
Leftover cooked veggies are the stars in these tasty butter-free scones! Try it with mashed potatoes, pumpkin, kūmara, or carrots.
