Lemony Roast Chicken Couscous
Tender slices of lemon-marinated chicken piled high on a bed of fluffy couscous studded with sweet cherry tomatoes and crunchy nuts, all topped off with a pop of fresh mint. This vibrant and flavorful dish is perfect for a quick and satisfying meal that's bursting with Mediterranean-inspired flavors.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Prep Time
PT20M
Yield
Serves 4 generously (easily halved)
Nutrition
- Calories: 537 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 45 grams protein
- Sodium Content: 0.6 milligram of sodium
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