Lemony roast chicken couscous

AuthorAwan

RatingDifficultyIntermediate

Ingredients
› 4 cooked chicken breasts, sliced
› zest and juice of 1 lemon
› 30 ml of olive oil
› 300 g of couscous
› 1 low-salt chicken stock cube dissolved in 400 ml of boiling water
› 250 g of cherry tomatoes, halved
› 50 g of toasted pine nuts

Methods
1. For the dressing whisk together the lemon zest and juice and olive oil
2. Place the chicken in a bowl and pour the dressing over it
3. Cover and leave to marinate in the fridge for 10 minutes
4. Place the couscous in a bowl and pour over the hot stock
5. Leave for about 10 minutes until the stock has been absorbed
and the couscous is fluffy
6. Mix in the tomatoes, nuts and chicken with the couscous and serve