Ingredients:

  • 1 lb (450 g) boneless chicken thighs or lamb (cubed)
  • 3 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 cup (200 g) couscous or quinoa
  • 2 cups (480 ml) vegetable or chicken broth
  • 1 tablespoon olive oil
  • Salt to taste
  • Fresh parsley (chopped)
  • Pomegranate seeds (optional)
  • Lemon wedges (for serving)

Instructions:

  1. In a large bowl, combine olive oil, ground cumin, smoked paprika, cinnamon, salt, black pepper, lemon juice, and minced garlic.
  2. Add chicken or lamb to the marinade
  3. In a pot, bring vegetable or chicken broth to a boil. Add couscous or quinoa and olive oil. Stir, cover, and reduce heat. Cook until liquid is absorbed (about 15 minutes). Fluff with a fork.
  4. Heat a non-stick skillet or grill pan over medium-high heat. Add marinated protein and cook until browned and cooked through (about 5-7 minutes per side).
  5. Serve the protein over a bed of couscous or quinoa, garnished with chopped parsley and pomegranate seeds. Serve with lemon wedges on the side.