Lemony roast chicken couscous

Dinner with 8 ingredients.

Total time: 20 minutes

Ingredients

• large handful of mint leaves
• 250 gram pack of cherry tomatoes halved
• zest and juice of 1 lemon
• 3 tablespoon olive oil
• 50 gram toasted pine nuts almonds or walnuts
• 4 ready-cooked skinless chicken breasts sliced
• 300 gram couscous
• 400 millilitre hot chicken stock

Method

1. Place the chicken in a shallow dish. Whisk together lemon zest and juice, and olive oil, season, if you want, then pour over the chicken. Cover and leave to marinate for 10 mins in the fridge.
2. Meanwhile, put the couscous in a bowl and pour over the hot stock. Leave until the stock is absorbed, about 10 mins. Fluff up with a fork, cool for a few mins. Fold in the tomatoes, nuts and half the mint, then season to taste. Drain the lemony marinade from the chicken and mix two-thirds of it in with the couscous.
3. Pile the chicken on top of the couscous, drizzle over the remaining juices and top with the rest of the mint.