Moroccan chicken

Ooh, tonight’s dinner was yummy! And really easy, and delicious. Winner! Plus panther ate it well! It was in good food magazine in 2010 and I’ve had it in mind to make ever since but never quite got round to it! However it will definitely be added to the permanent collection now, in fact we might even have it next week as I have half a bag of couscous left to use. It has the advantage that a lot of the ingredients are store cupboard things… All I need to buy for this is the fresh stuff which makes it pretty cheap. I’m copying the ingredients directly from the book, but actually I used about 350g chicken breast pieces which cost £3. We shared this across 2 adults and 1 child, scaled the couscous down to 75g for and adult 50g for a child, but left everything else the same so it had more sauce than the original recipe, but actually is worked pretty well so I’d probably do this again, rather than make the full number of portions (4). Don’t think it affected the calorie count too much as the re aren’t too many calories in the veg bits. Ad having extra chicken in my house is good as we never have enough protein. The magazine has this down as super healthy, 344 calories and only 4g fat!

Serves 4

250g couscous
Zest and juice 1 lemon
1 tsp olive oil (I used extra t help fluff up the couscous
1 tbsp clear honey
4 skinless boneless chicken breasts
1 tsp cinnamon
1 tsp cumin (I didn’t measure these)
Can chopped tomatoes
150ml chicken stock
200g fine green beans

Cook the couscous as per instructions on the pack, stirring in half the zest and juice of a lemon. Basically to cook the couscous you cover it in boiling water. Cover with cling film and leave this on until you serve it so it stays warm!
Put the oil, chicken and honey in a pan and fry until cooked, 5-6 minutes
Add all the rest of the ingredients, bring to the boil and simmer, uncovered, for 8-10 mins, or until the beans are tender
Fluff up the couscous with a fork, and add olive oil and seasoning if you want.
Serve the chicken mixture with the rice

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