Method
- Place couscous and lemon rind in a large heatproof bowl.
- Heat oil in a large frypan. Cook chicken in a frying pan until browned. Add shallots, garlic, beans, zucchini and oregano for 5 minutes until chicken is just cooked.
- Add stock and just bring to the boil, stir in tomatoes. Pour over couscous, cover and allow to stand for 5 mins.
- Lightly toss couscous until evenly mixed. Serve with lemon wedges.
Tip: Make this into salad, omit the oregano and let the dish cool then add a bunch of chopped mint or coriander, squeeze over the juice of 1 lemon and for something a little extra add some toasted pinenuts or almonds.
Ingredients
2 cups couscous
Grated rind of 1 lemon
1 tbsp oil
500g chicken breast fillets, sliced
3 green shallots, sliced
2 garlic cloves, crushed
1 cup chopped green beans
1 zucchini, diagonally sliced
2 tbsp fresh oregano leaves, roughly torn (or 2 tsp dried)
1 x 200g punnet cherry tomatoes, halved
500ml Campbell"s Real Stock-Chicken
lemon wedges, to serve