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Lemon chicken couscous

Orlando Murrin from Good Food Live
Enjoy the aromatic flavours of North African cuisine with Orlando Murrin's quick and easy version of a traditional Moroccan dish

Lemon chicken couscous

Method

1. Prepare the couscous by stirring the couscous, lemon zest and bouillon powder together in a large bowl and pouring over the olive oil and boiling water. Cover loosely with cling film and leave to stand for 10 minutes, fluffing up occasionally with a fork.

2. Meanwhile, make the lemon chicken by mixing the spring onions, tomatoes and harissa till blended. Sir in the chicken and the preserved lemons.

3. Serve the couscous with the lemon chicken.

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Serves: 4

Prep: 20 min, plus 10 mins standing

Ingredients
250g Couscous
finely grated zest of 1/2 lemon
1 1/2 tsp good-quality bouillon powder, preferably Marigold
1 tsp Olive oil
400ml boiling water
2 Spring onions, shredded
2 large tomatoes, cored, deseeded and roughly chopped
1-2 tsp Harissa
400g chicken, cooked chargrilled
2 small preserved lemons or a quarter of a large preserved lemon, seeds and flesh discarded, finely sliced