Moroccan Chicken with Lemon Couscous

Ingredients

• Couscous

  Dry

  1 ½ cup or 260g

• Lemon zest

  1 tsp or 2g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Water

  Plain, clean water

  1 ⅔ cup or 395g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Honey

  1 tbsp or 21g

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Chicken stock

  Soup, home-prepared

  ⅔ cup or 160g

• Green beans

  Snap beans, raw

  12 cup, pieces or 1.2kg

Directions

1. Combine couscous, half the lemon zest, and half the lemon juice in a medium bowl. Pour boiling water over the mixture, cover with cling film, and set aside.
2. Heat olive oil in a large non-stick frying pan. Season chicken with honey and fry over medium heat for 5-6 minutes per side, until golden and cooked through (internal temperature 165°F).
3. Add cinnamon, cumin, tomatoes, chicken stock, green beans, and the remaining lemon zest and juice to the pan. Bring to a boil and simmer for 8-10 minutes, or until beans are tender.
4. Fluff couscous with a fork and serve alongside the chicken.