- Prep:20 mins
Nutrition per serving
- kcal 537
- fat 22g
- saturates 4g
- carbs 41g
- sugars 0g
- fibre 1g
- protein 45g
- salt 0.6g
- 4 ready-cooked skinless chicken breasts, sliced
- zest and juice of 1 lemon
- 3 tbsp olive oil
- 300g couscous
- 400ml hot chicken stock
- 250g pack of cherry tomatoes, halved
- 50g toasted pine nuts, almonds or walnuts
- large handful of mint leaves
TipMake 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.
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.