Moroccan Chicken with Lemon Couscous

Ingredients

• Couscous

  Dry

  ½ cup or 87g

• Lemon zest

  ½ tsp or 1g

• Lemon juice

  Raw

  1 ¹⁵⁄₁₆ tsp or 10g

• Water

  Plain, clean water

  2 ½ cup or 592g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Chicken stock

  Soup, home-prepared

  25g

• Green beans

  Frozen, all styles, unprepared snap beans

  1 tbsp or 8g

• Sunflower oil

  Linoleic (less than 60%)

  1 tsp or 5g

Directions

1. Put the couscous, half the lemon zest and half the juice in a medium bowl and pour over 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 minutes per side, until golden and cooked through (no longer pink, internal temperature 165 degrees F).
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 minutes or until the beans are tender. Fork through the couscous to fluff it up, then serve with the chicken.
4. Recipe inspired by: http://www.bbcgoodfoodme.com/recipes/827646/moroccan-chicken-with-lemon-couscous?GEO_REDIRECTED=true#.VxNqHTB96Uk

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