Name: Lemony roast chicken couscous
Prep time: 20 min
Total time: 20 min
Yield: Serves 4 generously (easily halved)
Cuisine: Moroccan
Ingredients: 4 ready-cooked skinless chicken breasts sliced; zest and juice of 1 lemon; 3 tbsp olive oil; 300g couscous; 400ml hot chicken stock; 250g pack of cherry tomatoes halved; 50g toasted pine nuts almonds or walnuts; large handful of mint leaves

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Lemony roast chicken couscous

Lemony roast chicken couscous

Good Food team

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Serves 4 generously (easily halved)

Easy

Prep: 20 mins

A star rating of 4.3 out of 5.15 ratingsRate

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Quick, cheap and packed full of vitamin C and iron

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Ingredients

Nutrition

Units:

MetricUS

4 ready-cooked skinless chicken breasts

sliced
zest and juice of 1 lemon
3 tbsp olive oil
300g couscous
400ml hot chicken stock
250g pack of cherry tomatoes

halved
50g toasted pine nuts

almonds or walnuts
large handful of mint

leaves

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Nutrition: per serving

kcal537
fat22g
saturates4g
carbs41g
sugars0g
fibre1g
protein45g
salt0.6g

low

Method

step 1

Place the chicken in a shallow dish. Whisk together lemon zest and juice, and olive oil, season, if you want, then pour over the chicken. Cover and leave to marinate for 10 mins in the fridge.
step 2

Meanwhile, put the couscous in a bowl and pour over the hot stock. Leave until the stock is absorbed, about 10 mins. Fluff up with a fork, cool for a few mins. Fold in the tomatoes, nuts and half the mint, then season to taste. Drain the lemony marinade from the chicken and mix two-thirds of it in with the couscous.
step 3

Pile the chicken on top of the couscous, drizzle over the remaining juices and top with the rest of the mint.

RECIPE TIPS

MAKE IT VEGGIE

Marinate slices of halloumi or chunks of mozzarella instead of chicken.

MAKE IT GLUTEN-FREE

Replace the couscous with 200g/8oz rice, cooked and cooled.

Recipe from Good Food magazine, August 2005

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A star rating of 4.3 out of 5.15 ratings

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