Moroccan Chicken with Coriander Couscous

Serves: 4
Preparation Time: 30
Cooking Time: 10


  • 500g Campbellā€™s Condensed Pumpkin soup
  • 500g diced chicken breast fillet
  • 1 tbsp Moroccan seasoning
  • 2 zucchini, thinly sliced
  • 200g green beans, trimmed
  • 310g can chick peas, rinsed and drained
  • Coriander Couscous
  • 375ml Campbell's Real Stock - Salt Reduced Chicken
  • 1 1/2 cups couscous
  • 3 tablespoons chopped coriander


  1. Place soup in a saucepan and add the chicken, seasoning, zucchini, beans and chick peas. Bring to the boil, stirring constantly, then simmer, covered, for 10 minutes.

  2. Whilst the chicken is cooking, bring the stock to the boil then remove from the heat. Stir in the couscous and stand covered for 5 minutes. Fluff up the couscous with a fork, gently stirring in the almonds and coriander. Serve the Moroccan chicken on a bed of couscous.


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