chicken and olive couscous
How to make chicken and olive couscous recipe
Serves 4, Total cooking time 10 minutes
Ingredients:
4 tablespoons olive oil
½ lemon (rind and flesh), finely chopped
1 tablespoon clear honey
½ teaspoon ground cumin
1 garlic clove, crushed
300 g (10 oz) couscous
300 ml (½ 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 fresh coriander and mint, chopped
salt and pepper
Method:
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, cover and leave to stand 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.
For cumin-dusted chicken breasts with spicy olive couscous, heat 2 tablespoons olive oil in a frying pan. Dust 4 small boneless, skinless chicken breasts with 1 teaspoon ground cumin, season and cook for 5 minutes on each side until just cooked through.
Stir in 1 crushed garlic clove and 2 teaspoons harissa or chilli paste. Add 250 g (8 oz) couscous, 300 ml (½ pint) hot chicken stock and 50 g (2 oz) green olives.
Cover and leave to stand for 5 minutes until the couscous is tender. Fluff up with a fork and stir in a handful each of chopped mint and fresh coriander and the grated rind and juice of ½ lemon. Total cooking time 20 minutes.
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