4 Servings 20 min Cook
1 1/2 Cup Couscous
1 Tsp Lemon Zest
1 Lemon yields Lemon Juice
1 2/3 Cup Water
1 Tsp Olive Oil
1 Tbsp Honey
6 Half breast (fillet) Chicken Breast
1 Tsp Cinnamon
1 Tsp, ground Cumin
1 2/3 Cup Tomatoes
2/3 Cup Chicken Stock
11 3/4 Cup Green Beans
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.
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).
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.
Recipe inspired by: http://www.
bbcgoodfoodme.
com/recipes/827646/moroccan-chicken-with-lemon-couscous?GEO_REDIRECTED=true#.
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