Poor me I’m still on holidays in Morocco but in the meantime this is a Moroccan inspired recipe for lemon chicken and cous cous. Serve as a light dinner for two or try eating one serving for a solo dinner and use the leftovers as a lovely lunchtime salad the next day.
There is no denying that this is a quick and healthy meal but for me it was a little too goody two shoes and bland. It may need something extra to spice it up. Perhaps I will discover what is missing in my cooking course in Marrakech….
2 chicken breasts (or use leftover roast chicken)
Zest and juice of half a lemon
150g cous cous
200ml hot chicken stock
125g halfed cherry tomatoes
30g pine nuts
Handful of ripped mint
Salt and pepper
1. Bring a pot of water to the boil and poach the chicken breasts (should take about 8 minutes). Once cooked set aside until cool and then shred. If you have some leftover roast chicken use this instead as a great time saver and admirably thrifty use of leftovers.
2. Whisk together the lemon zest, juice, and olive oil. Season with salt and pepper and then pour over the chicken. Cover and leave to marinate for 10 minutes in the fridge.
3. Put a splash of olive oil in a small saucepan and toast the pine nuts until a golden brown.
4. Place the cous cous in a bowl and pour over the hot stock. Leave for about 5 minutes or until the stock is absorbed then fluff up with a fork. Mix in the tomatoes, pinenuts and half the mint.
5. Top the cous cous with the chicken, drizzling over the remaining juices and sprinkle with the rest of the mint.
Serves 2. Adapted from a recipe in Runner’s World – sometimes you find recipes in the most unusual places. More on why I even have a copy or am reading it soon.
If you liked this you may enjoy reading about another good way to use leftover roast chicken in a Pumpkin Risotto with Chicken and Fetta.