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Moroccan chicken with lemon couscous

Preparation: 5 mins

Cooking: 15 mins

Serves 4, costs under £5.00


  • 1 Pack Couscous (320g)
  • 1 Lemon (80g)
  • ¾ Pint Water (450ml) (for the couscous)
  • 1 Tablespoon Vegetable Oil (10g)
  • 1 Tablespoon Clear Honey (30g)
  • 4 Chicken Breasts (400g)
  • 1 Teaspoon Ground Cinnamon (1g)
  • 1 Can Chopped Tomatoes (400g)
  • ½ Chicken Stock Cube (4g) (Reduced salt)
  • 10 Tablespoons Water (150ml) (For stock)
  • 1 Teaspoon Ground Cumin (1g)
  • 4 Tablespoons Green Beans (200g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Slice the chicken into strips and drizzle with honey
  2. Heat the oil in a large pan then add chicken carefully to the pan. Fry over a medium heat for 5-6 minutes until golden brown
  3. Half the lemon and squeeze juice from one half into the pan along with finely grated zest from half the lemon. Trim the ends off the green beans if needed and cut them in half and add to the pan with the chopped tomatoes, cumin and cinnamon
  4. Dissolve stock cube in boiling water and add to the pan, bring to the boil and then turn down to a simmer, uncovered for 8-10 minutes until the beans are tender
  5. In a large bowl add the cous cous with remaining lemon juice and zest. Pour boiling water over and cover with cling film
  6. Once the green beans have softened separate the cous cous by mixing gently with a fork and serve

Nutritional Information