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Lemony roast chicken couscous

Lemony roast chicken couscous

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Rating: 4 out of 5.15 ratings
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4 generously (easily halved)

Quick, cheap and packed full of vitamin C and iron

Nutrition:
HighlightNutrientUnit
kcal537
fat22g
saturates4g
carbs41g
sugars0g
fibre1g
protein45g
low insalt0.6g
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Ingredients

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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Overall rating

Rating: 4 out of 5.15 ratings
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