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Time to make:
27 mins, prep 15 mins, cook 12 mins
$3.41 per serve
(at time of publication)
Full ingredients list:
- 250g chicken breast fillets
- 1 lemon, juiced, and used halves cut in wedges
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 1/2 cups couscous
- 1 teaspoon ground cinnamon
- 1 1/2 cups reduced-salt chicken stock, boiling
- olive oil spray
- 2 green onions, chopped
- 1/2 cup apricots, halved
- 1 cup (175g) canned chickpeas, drained, rinsed
- 2 cups spinach, lightly blanched
- reduced-fat salad dressing, to serve
- large green salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Place chicken between 2 pieces of plastic wrap. Pound with a mallet to flatten (until doubled in size), then remove from plastic wrap. Mix lemon juice, honey and oil in a shallow bowl and add chicken. Set aside to marinate while preparing couscous.
Step 2 Place couscous into a heatproof bowl with cinnamon. Stir to mix well. Pour stock over couscous and cover with a tight-fitting lid. Leave for 5–6 minutes.
Step 3 Spray a large frying pan with oil and place over medium heat. Cook chicken for 5–6 minutes each side, until golden. Add juiced lemon wedges in the final few minutes of cooking. Cool chicken slightly before cutting into bite-sized pieces.
Step 4 Fluff couscous using a fork. Add chicken, lemon wedges, onions, apricots, chickpeas and blanched spinach to couscous. Toss lightly with salad dressing. Serve with a large green salad.
No cinnamon? Try a teaspoon of ground coriander, or cumin, instead. Once cooked, stir in a tablespoon of chopped herbs, such as parsley or coriander, for extra flavour.
About this recipe
First published: November 2010