This dish was made for 4
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In a medium bowl combine chicken and MAGGI Herb Potato Recipe Base, set aside for 5 minutes. In a large bowl pour boiling water over couscous, cover with cling film and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains.
Add parsley, baby spinach, zucchini, carrot, capsicum, chickpeas, cumin, ground coriander and lemon zest, gently toss until well combined.
Heat 1 tbsp oil in a large frying pan and cook chicken for 5 minutes on each side or until golden brown, add lemon juice and cook for further 2 minutes. Serve chicken with cous cous salad.
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