Lemony roast chicken couscous

Lemony roast chicken couscous

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Prep: 20 mins


Serves 4 generously (easily halved)
Quick, cheap and packed full of vitamin C and iron

Nutrition and extra info


  • kcal537
  • fat22g
  • saturates4g
  • carbs41g
  • sugars0g
  • fibre1g
  • protein45g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 ready-cooked skinless chicken breasts, sliced
  • zest and juice of 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 400ml hot chicken stock
  • 250g pack of cherry tomatoes, halved
  • 50g toasted pine nuts, almonds or walnuts
  • large handful of mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

  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.

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

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
29th Apr, 2008
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.
19th Apr, 2008
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.
12th Jan, 2008
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.
2nd Nov, 2007
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


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?