Green chilli and lemon chicken with couscous

Ingredients

Serves 4

4 chicken breast fillets, cut into thin strips
1 lemon, juiced
100ml olive oil
2 garlic cloves, crushed
1 cup couscous
1 teaspoon ground cumin
1 tablespoon butter
1 cup boiling water
freshly ground pepper and sea salt
250g cherry tomatoes, quartered
1 Lebanese cucumber, diced
10 mint leaves
1 green chilli, seeds removed and finely chopped handful of coriander leaves
2 spring onions, finely sliced

Preheat the oven to 180°C. Put the chicken strips in a large ovenproof dish. Whisk together the lemon juice, olive oil and garlic, then pour the mixture over the chicken strips. Marinate for at least 10 minutes. Bake in the oven for 20 minutes. Put the couscous, cumin and butter in a small bowl and pour in the boiling water. Cover the bowl with a tea towel and stand for 10 minutes until the liquid is absorbed. Fluff with a fork, season with black pepper and divide among 4 serving bowls. Put the chicken strips and cooking liquid in a bowl and season with sea salt. Allow to cool slightly, then add the tomatoes, cucumber, mint, chilli, coriander and spring onions. Toss a few times then spoon over the couscous.

Recipes courtesy of Cris Bryant

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