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Moroccan chicken with lemon couscous

Fragrant, tender chicken with zesty lemon couscous makes a healthy Moroccan meal in minutes

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 344
  • Carbohydrates 39
  • Saturated Fat 1
  • Sugar 6
  • Protein 41
  • Fat 4
  • Fibre 2
  • Salt 0.44

Nutrition per serving

  • Calories 344
  • Carbohydrates 39
  • Saturated Fat 1
  • Sugar 6
  • Protein 41
  • Fat 4
  • Fibre 2
  • Salt 0.44

Ingredients

  • 250g couscous
  • zest and juice 1 lemon
  • 1 tsp olive oil
  • 1 tbsp clear honey
  • 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

Method

  1. 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.

  2. 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.

  3. 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.

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