Chicken with lemon and couscous
A simple, easy and cost effective mid-week meal.
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|1 to drizzle||Olive oil|
|3||Chicken breasts, trimmed of fat|
|1½ cups||Chicken stock|
|1½ cups||Couscous, instant|
|400 g||Sweetcorn, can of kernels|
|1||Lemon, rind and juice|
|3 tbsp||Olive oil|
|½ cup||Sun-dried tomatoes, chopped|
|3 tbsp||Fresh mint, chopped|
|2 tbsp||Fresh parsley, chopped|
|¼ cup||Roasted almonds, chopped|
- Preheat oven to 190 degC. Heat oil in a frying pan, season chicken with salt and pepper and brown chicken quickly on both sides. Place chicken in an oven dish and cook for 20 minutes or until cooked through.
- Meanwhile, put stock in a saucepan and bring to the boil. Place couscous in a large bowl, pour over hot stock and stir briefly to combine. Cover bowl and leave couscous to steam and soften for 5 minutes.
- At the same time, cook corn kernels in boiling, salted water for 3 minutes and drain.
- Fluff couscous with a fork. Stir through hot sliced chicken, sweetcorn kernels and remaining ingredients. Season well with salt and pepper and serve immediately sprinkled with extra almonds.