(a delicious use of Benny’s Deli roast chicken – inspired by River Cottage Everyday)
Serves 2
Ingredients –
-75g almonds
-2 tablespoons olive oil
-1 onion finely chopped
-1 garlic glove crushed
-1teaspoon ground cinnamon
-125g couscous
-1 tablespoons runny honey
-about 250ml hot chicken stock
-about 150g cold roast chicken in pieces
-grated lemon zest ½ lemon
-squeeze of lemon juice
-parsley chopped
-salt and black pepper
1.Toast almonds on a dry frying pan then chop roughly and leave to one side.
2.Heat oil and fry onions, garlic and salt and pepper gently until soft.
3.Add cinnamon and then stir into couscous (in large bowl)
4.Stir honey into chicken stock then pour over couscous and leave for 10 mins or until couscous has absorbed all of the stock
5.Toss the chicken pieces in lemon zest, lemon juice and almonds.
6.Season with salt and pepper to taste then stir into couscous.
7.Top with parsley and ground black pepper
8.Serve with lettuce leaves if you like – eat and enjoy!!