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

  6 breast fillet or 708g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Tomatoes

  Crushed, canned

  1 ⅔ cup or 400g

• Chicken stock

  Soup, home-prepared

  ⅔ cup or 160g

• Green beans

  Frozen, all styles, unprepared snap beans

  11 ¾ cup or 1.42kg

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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