Moroccan-Style Chicken & Lemon Couscous
Gently spiced tomato chicken with lemon, cumin and a little cinnamon, and green beans.
ChickenHigh ProteinMoroccanHobFamily Friendly
4
Serves
10m
Prep
20m
Cook
528
Kcal
49.2g
Protein
66g
Carbs
7.3g
Fat
£1.86
Per portion
Add to the shop 4 items · approx £7.44
- Chicken breast600 g
- Green beans400 g
- Chopped tomatoes400 g
- Lemon1
Already in the cupboard Check before you order
- Couscous300 g
- Water (boiling, for the couscous)450 ml
- Olive oil15 ml
- Honey1 tbsp
- Chicken stock cube1
- Water (for the stock)150 ml
- Ground cumin1 tsp
- Ground cinnamon½ tsp
- Saltto taste
- Black pepperto taste
Kit you'll needWide frying pan · Heatproof bowl and cover · Saucepan
Method
- Put the couscous in a heatproof bowl with half the lemon zest, pour over the boiling water, cover and leave for the packet time.
- Heat the oil in a wide pan and fry the chicken strips for 6–7 minutes until lightly golden.
- Stir in the cumin and cinnamon, then add the tomatoes, honey and the rest of the zest.
- Make up the stock with the cube and water, add it and simmer for 8–10 minutes until the chicken is cooked through.
- Meanwhile, steam or boil the green beans for 5–7 minutes, until tender.
- Fluff the couscous with a fork and stir in half the lemon juice. Add the rest of the juice to the chicken to taste, and serve with the beans.
Tip: The spices give warmth rather than heat, and serving the beans separately makes it easier for fussy eaters.
