Method:

To make the cous cous:

1. bring the chicken stock, 1 tbs olive oil, salt, cumin and coriander seeds to a boil add couscous stir so it’s well coated in the stock and then cover and set aside to absorb for 10 minutes.
2. add raisins, almonds and coriander then mix well.
3. pour over the rest of the olive oil and mix again and set aside.

To make the Chicken Fajitas:

1. combine cumin, coriander, paprika, garlic powder, onion powder, chili powder, lime, salt in a medium mixing bowl.
2. slice the chicken into strips and toss in the same mixing bowl.
3. heat 1 tbsp of olive oil in a large pan and cook the strips 2-3 minutes each side until golden and cooked through.
   set all the chicken aside
4. Add remaining oil into the pan with onions and cook for 1 – 2 minutes until softened add capsicums and cook for a further 2-3 minutes until softened. remove and set aside
5. Pour stock into the pan to deglaze and reduce until you have about 1⁄4 of a cup of liquid left.
6. Add the chicken and capsicum back in and cook for another 2 minutes then remove from heat and set aside.

To make the Salsa:

1. Combine all ingredients in a mixing bowl and set aside.

To serve:

Place couscous into a bowl, add the chicken over the top followed by coriander leaves. Top with salsa and avocado.