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.


4 chicken breasts

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.

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