Lemony roast chicken couscous

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• White Jeans

  02 November 2007

  White Jeans rated and commented on this recipe

  

  This is pretty good - could use a little less lemon in my opinion. Looks great when cooked though, here's one I made earlier: http://www.flickr.com/photos/minor9th/308122593

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• Clapham Food

  12 January 2008

  Clapham Food rated and commented on this recipe

  

  I modified the recipe for 1 person, and its really tastes great. It didnt take very long to prepare, and the lemon, olive oil, mint and tomatoes go very nicely together. I will definitely cook again next week.

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• Lisa

  19 April 2008

  Lisa rated and commented on this recipe

  

  This is great made with leftover roast chicken. My husband never liked couscous until I made this recipe. Have made this lots of times, and still enjoy it.

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• lexi

  29 April 2008

  lexi rated and commented on this recipe

  

  Made this with salmon instead of chicken - I just dry fried it in advance. I also warmed everything through in the pan with the couscous for about tem ninutes as I wanted a warm dish and the tomatoes were lovely and juicy this way. I agree a little too much lemon even for me and one of my teenagers didnt enjoy it because of this, will make it again and try orange as this goes well with salmon.

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• Elaine

  15 February 2009

  Elaine rated and commented on this recipe

  

  Love this dish, so easy and lots of interesting textures. Add lots of fresh herbs and nuts.

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• Pickled Pepper

  18 March 2009

  Pickled Pepper rated and commented on this recipe

  

  Not bad, but although I reduced the amount of lemon (after reading all the above comments) it still tasted too lemony for me

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• angibean

  21 April 2009

  angibean rated and commented on this recipe

  

  I really liked this recipe! It was healthy and filling. Just what we were looking for. I didn't find it too lemonly at all.

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• Petit_Josephine

  08 May 2009

  Petit_Josephine commented on this recipe

  This is very nice, although I would hold out on the mint leaves a bit. It's a very strong flavour and when you get a full leaf in your mouth it overpowers the lemon. I shredded up just a few leaves and mixed them into the couscous and sprinkled a tiny bit on top.

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• Emmie

  05 August 2009

  Emmie rated and commented on this recipe

  

  I did this on a Monday so used left over chicken from Sunday roast shredded. It was really easy and tastes great, filling too. I thought it was even better the next day for packed lunch. I also added some sliced spring onions and quite a bit of pepper to take the tang off the lemon which seemed to work. I probably only used around 10 leaves after reading the previous comment which was plenty and cut the mint up very finely. I may try with coriander instead of mint next time.

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• Dea

  31 August 2009

  Dea rated and commented on this recipe

  

  It wasn't exceptional by any means, but it's tasty enough. I think next time I'll make it I'll add some medeteranian elements like grilled peppers, feta and garlic!

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• kat

  23 May 2010

  kat rated this recipe

  

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• Tiny Lori

  09 March 2011

  Tiny Lori rated and commented on this recipe

  

  I made this last night. I changed the ingredients a little bit though, adding onion, garlic a pinch of chilli flakes and some grated ginger. I also toasted some cashews as we didn't have any almonds or pine nuts at home. The dish was phenomenal. It was incredibly quick and filling. I only made a small portion from the leftovers of a chicken roast the day before and i was stuffed afterward. The flavours and textures were pleasing. I'll certainly be making it again and I would definately recommend it to anyone with some leftover chicken and couscous.

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• Blondie

  20 June 2011

  Blondie rated and commented on this recipe

  

  Delicious meal, flling but light! I cooked it while on holiday and we ate it outside on a warm summer's night. I used Ainsley Harriott cous cous with lemon and coriander so I didn't add extra lemon to the cous cous. Tasted great.

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• Hana

  09 April 2012

  Hana rated and commented on this recipe

  

  Really good as a main dish and as left overs for the next day - yummy!

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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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Difficulty and servings

Serves 4 generously (easily halved)

Preparation and cooking times

Prep 20 mins

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

537 kcalories, protein 45.0g, carbohydrate 41.0g, fat 22.0 g, saturated fat 4.0g, fibre 1.0g, salt 0.6 g

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