Chicken with lemon and couscous

NZ Woman's Weekly 5/1/2010

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A simple, easy and cost effective mid-week meal.

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.