Chicken, Olive and Cumin Couscous

cook 10 mins
  • 4 tablespoons olive oil
  • 1/2 lemon (rind and flesh), finely chopped
  • 1 tablespoon runny honey
  • 1/2 teaspoon ground cumin
  • 1 garlic clove, crushed
  • 300 g (10 oz) couscous
  • 300 ml (1/2 pint) hot chicken stock
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • 50 g (2 oz) green olives, pitted
  • 2 ready-cooked chicken breasts, sliced
  • handful each of chopped fresh coriander and mint
  • salt and pepper
  • Heat the oil and lemon in a saucepan and cook over a gentle heat for about 2 minutes until the lemon is soft.
  • Stir in the honey, cumin and garlic and heat through. Stir in the couscous, stock, chickpeas, olives and chicken.
  • Remove from the heat and leave for 5 minutes until the couscous is tender. Fluff up with a fork and stir in the coriander and mint. Season to taste and serve immediately.
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