Lemony Roast Chicken With Couscous

Ingredients

• 4 chicken breasts, sliced
• zest and juice 1 lemon
• 3 tabs olive oil
• 300 g couscous
• 400mL hot chicken stock
• 250g pack cherry tomatoes, halved
• 50g toasted pine nuts, almonds or walnuts

Method

1. If the chicken is not ready cooked, fry in a pan until cooked and then set aside
2. Whisk together the lemon zest and juice and olive oil, season and pour over the chicken. Cover and leave to marinade in the fridge for at least 10 minutes.
3. Meanwhile put the couscous in a bowl and pour over the hot stock. Leave until the liquid is absorbed. Fluff with a fork.
4. Fold in the tomatoes, nuts, mint, lemony marinade and chicken. Serve.