Olive or canola oil spray
2 onions, halved and sliced
2 tsp minced garlic
3 baby eggplants, diced
2 tsp each ground cumin and coriander
1 tsp each ground turmeric and cinnamon
500g chicken breast fillets, cut into chunks
400g can chopped tomatoes grated rind and juice of 1 lemon
11/2 cups MAGGI Real Chicken Stock
1/4 cup pitted black olives, halved
2 small zucchini, chopped
1/2 cup dried apricots, diced
1 tbs chopped fresh coriander, to garnish (optional)

couscous:
1 1/2-2 cups couscous
1/2 cup MAGGI Real Chicken Stock
1 tbs chopped fresh coriander (optional)

Spray a non-stick saucepan with oil and cook onions, garlic and eggplants over medium heat until soft. Add cumin, coriander, turmeric and cinnamon and cook for 1 minute. Add chicken and cook until browned. Add tomatoes, lemon rind and juice, stock, olives, zucchini and apricots and simmer for 20-30 minutes. Meanwhile, to make couscous, cover couscous with stock and 1 cup boiling water. Set aside for 5 minutes or until liquid is absorbed. Fluff with a fork and stir fresh coriander through, if desired. Serve tagine over couscous. Garnish with fresh coriander, if desired.

Serves: 4-6

Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size

Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size