Moroccan chicken with lemon couscous

• couscous↗250g g
• zest and juice 1 lemon
• olive oil↗1 tsp tsp
• clear honey↗1 tbsp tbsp
• skinless, boneless chicken breasts↗4

  sliced into large strips

• ground cinnamon↗1 tsp tsp
• ground cumin↗1 tsp tsp
• can chopped tomatoes400g g
• chicken stock↗150ml ml
• fine green beans↗200g g

  trimmed

Step-by-step instructions

1. 1

   Put the couscous, half the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the chicken.

2. 2

   Heat oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.

3. 3

   Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 mins or until the beans are tender. Fork through the couscous to fluff it up, then serve with the chicken.