. Recipes: LEMONY ROAST CHICKEN COUSCOUS

LEMONY ROAST CHICKEN COUSCOUS

LEMONY ROAST CHICKEN COUSCOUS
INGREDIENTS:
4 Ready-Cooked Skinless Chicken Breasts, Sliced,
6 tbsp Mint Leaves,
Zest and juice of 1 Lemon, 
400 ml hot Chicken Stock,
3 tbsp Olive Oil,
300g Couscous,
50 gm Toasted Pine Nuts,
250 gm Cherry Tomatoes, Halved,

PREPARATION:
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 minutes in the fridge. Meanwhile, put the Couscous in a bowl and pour over the Hot Stock. Leave until the Stock is absorbed, about 10 minutes. Fluff up with a fork, cool for a few minutes. 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. LEMONY ROAST CHICKEN COUSCOUS is ready to serve.

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