Giant couscous is a great alternative to rice, tossed together with vegetables and served with chicken it’s perfect for dinner tonight and lunch tomorrow.
SERVES 4 – PREP 10 MINS – COOK 20 MINS
Zest and juice 2 lemons
1tbsp mint, chopped
2tbsp olive oil
1 onion, sliced
1 red pepper, deseeded and cut into wedges
250g cherry tomatoes
125g giant couscous
100g baby spinach leaves
1 Heat oven to 200C, Gas 6. Cut a slit in the chicken breasts to open out and flatten slightly (this will help it to cook more quickly) and put them in a roasting tin. Rub the the zest and juice from 1 lemon, mint and 1tbsp olive oil over the chicken, to cover.
2 Season generously with salt and ground black pepper. Add the onion and pepper to the pan. Roast for 15 mins.
3 Meanwhile boil the giant cous cous for 6-8 mins
4 Add the tomatoes to the roasting tin and cook for 5 mins.
5 Drain the couscous, put into a bowl, season and mix in the rest of the lemon juice and olive oil. Gently stir in the roasted onions, peppers, tomatoes and spinach. Serve with the chicken.
Per serving: 320cals, 8g fat (1.5g saturated), 21g carbs
Tip: Cook the couscous in chicken stock for extra flavour.