Lemon Coriander Chicken Couscous

Easy & Light Lemon Coriander Chicken Couscous

Being a sucker for all things lemon and my favourite herb being coriander it was destiny (masha’Allah) I put the two together.

I’ve been eating a lot of chicken lately and it’s the perfect carrier for this flavour combo, well I’ve never heard of a lemon and coriander cake, have you?!

As much as I’m a fan of steamed couscous, I understand not everyone owns a couscoussier or even has time for that method so today I’m taking the easy route with pleasing results of a light dish.You can marinate the chicken for up to 8 hours for most flavour, then again if you haven’t got time an hour will be enough so the flavours get ‘acquainted’.

Ingredients

• • 300 grams Halal chicken thigh, diced into 2cm chunks
  • 1 1/2 tablespoon olive oil
  • 1/2 lemon, juice only
  • 1/2 heaped teaspoon garlic, crushed
  • 5 coriander stems, finely chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon oregano
  • fine sea salt & ground black pepper

• • 2 tablespoon olive oil
  • 3 spring onions, chopped and divided
  • small handful frozen peas
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup fine couscous
  • 1 cup water, boiled

• a squeeze of lemon juice
• coriander leaves
• a few reserved chopped spring onion (greens only)

Instructions

1. In a small bowl stir marinade ingredients together, add chicken stir to coat then cover bowl with plastic wrap and refrigerate for up to 8 hours, minimum 1 hour.
2. Pre-heat your oven’s grill to high meanwhile start the couscous. Place oil in a medium sized saucepan over low-medium heat, add spring onions reserving a few of the chopped greens for garnish, fry until softened, a few minutes.
3. Place chicken on pre-heated grill pan and then under grill, cook until done (about 10-12 minutes) turn and baste every 5 minutes with the little of the marinade that is leftover.
4. Once the spring onions have softened, add peas and cook for another few minutes, reduce heat to low add the spices and seasonings stir for 1 minute, add couscous stir for another minute then add boiled water, cover with lid and switch off the heat. Leave covered for 5 minutes or until your chicken is fully cooked.
5. Once everything is cooked, fluff couscous with a fork. Place couscous on a plate then top with grilled chicken pieces. Garnish with coriander leaves, spring onion greens and a squeeze of lemon juice.

Notes

Summary

Article Name

Lemon Coriander Chicken Couscous