- 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…
- 3 tbsp olive oil
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.…
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.
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.
Pile the chicken on top of the couscous, drizzle over the remaining juices and top with the rest of the mint.
Make it veggieMarinate slices of halloumi or chunks of mozzarella instead of chicken.
Make it gluten-freeReplace the couscous with 200g/8oz rice, cooked and cooled.