Moroccan Chicken And Couscous Bowl

Directions

1. Mix together the diced red onion, diced cherry tomatoes and diced cucumber into a
   bowl and set aside.
2. Bring 1 ½ cup of salty water or low sodium chicken stock to a boil in a saucepan.
   Once boiling, stir in the couscous and place the lid on and take it off the heat.
3. Let the couscous steam until you cook the chicken then fluff it with a fork.
4. In a large bowl, add chicken, 1 tablespoon of Moroccan spice mix, and 1 tablespoon
   of oil. Mix well to combine.
5. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 3-4
   minutes until starting to brown, but not entirely cooked.
6. Stir in the tomato paste in low sodium broth and continue to cook until the sauce
   thickens, and chicken is cooked through 5-7 minutes.
7. Divide the couscous among four bowls, then top with fresh chopped veggies and
   Moroccan chicken.
8. Add some yogurt or tzatziki to each bowl and sprinkle fresh chopped parsley
   and enjoy!