🌶️ Rollicking Buckaroo Espresso-Rubbed Moroccan Chicken with Citrus Couscous

Ingredients:

For the Chicken:

4 boneless skinless chicken thighs (or breasts)

2 tbsp Rollicking Buckaroo Espresso Rub

1 tbsp olive oil

Juice of 1 lemon

For the Couscous:

1 cup couscous

1 ¼ cups vegetable broth

1 orange, segmented

¼ cup golden raisins

¼ cup chopped fresh mint

2 tbsp toasted almonds

For Garnish:

Pomegranate seeds

Lemon wedges

Fresh cilantro

Directions:

1. In a bowl, rub chicken with olive oil, lemon juice, and Rollicking Buckaroo Espresso Rub. Marinate for 30 minutes.

2. Heat a grill pan or skillet over medium-high heat. Sear chicken 4–5 minutes per side until charred and fully cooked.

3. Meanwhile, bring broth to a boil. Stir in couscous, cover, and remove from heat. After 5 minutes, fluff with a fork.

4. Mix in orange segments, raisins, mint, and toasted almonds.

5. Serve chicken over couscous, garnished with pomegranate seeds, cilantro, and lemon wedges for a bright, ethnic flair.

✨ Flavor Note:
The smoky espresso rub adds deep earthiness that balances beautifully with the citrus and sweet pops of pomegranate.