Moroccan Chicken with Lemon Couscous
Over a year ago
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Ingredients
- 250g couscous
- 1 zest and juice lemon
- 1tsp olive oil
- 1tbsp clear honey
- 4 skinless, boneless chicken breasts, sliced
- 1 cinnamon stick
- 1tsp groud cumin
- 400g chopped tomatoes
- 150ml chicken stock
- 200g fine green beans
Accompaniment
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Method
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1. Put the couscous, half the lemon zest and half the lemon juice in a medium bowl and pour over 400ml of boiling water. Cover with cling film and leave to soak while you cook the chicken.
2. Heat the oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 minutes until golden.
3. Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 minutes or until the beans are tender. Fork through the couscous to fluff it up then serve with the chicken.
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