This is my favourite couscous recipe – delicately spiced with the sweetness from the dried fruits. I also like it because it is easy to make!! I paired this with a chicken dish, but you could also enjoy it cold as a salad base or with more nuts/seed inside as a vegetarian option. It would also make a great side dish for a pot-luck meal.

  • Low fat
  • Clean eating


For the couscous:

  • 330g couscous, dry weight
  • 30g pumpkin seeds
  • Himalaya salt
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • 60g raisins
  • 600ml boiling water

For the chicken and vegetables:

  • 670g chicken
  • 1 onion
  • 1 courgette
  • Handful of spinach leaves
  • 4-5 broccoli florets
  • Coconut oil

Decoration (optional):

  • Linseeds/ Flax seeds


Serves 2 large portions

  1. Place all ingredients for the couscous into a large bowl, mix well and then place a plate on top so it steam-cooks itself.
  2. While you wait for the couscous, prepare the vegetables (wash/peel/chop).
  3. Place a little coconut oil in a frying pan, add the chicken and onions and cook gently for 10 minutes. Now add the vegetables ands continue cooking until the chicken is cooked and the vegetables are soft.
  4. Carefully add the chicken and vegetables to the couscous and stir well.
  5. Place into bowls to serve and sprinkle with linseeds if you wish.