4 skinless, boneless chicken breasts, sliced into large strips
1 tsp ground cinnamon
1 tsp ground cumin
400g can chopped tomatoes
150ml chicken stock
200g fine green beans, trimmed
Put the couscous, half the lemon
zest and half the juice in a medium
bowl and pour over 400ml boiling
water. Cover with cling film and leave
to soak while you cook the chicken.
Heat oil in a large non-stick frying pan,
drizzle honey and some seasoning over
the chicken and fry over a medium heat
for 5-6 mins, until golden.
Mix in the spices, followed by the
tomatoes, stock, beans and remaining
lemon zest and juice. Bring to the boil
and simmer, uncovered, for 8-10 mins
or until the beans are tender. Fork
through the couscous to fluff it up,
then serve with the chicken.