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Moroccan Chicken with Lemon Couscous

Preparation: 5 mins

Cooking: 15 mins

Serves 4, costs under £5.00


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

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.

Cost Disclaimer

Please note the cost per serving may now be slightly higher due to rising prices in supermarkets.


  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

Per 100g
Per 469g serving

Energy Kcals
Energy Kj
9 g
42.2 g
Total Fat
2.2 g
10.3 g
Saturated Fat
0.5 g
2.3 g
16.7 g
78.3 g
Total Sugars
2.6 g
12.2 g
NSP Fibre
1 g
4.7 g
35 mg
164 mg
0.1 g
0.5 g

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