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Moroccan chicken with lemon couscous recipe

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

Prep: 10 mins
Cook: 20 mins
Serves 4


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


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.

From BBC Good Food

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