Home
Recipes
Quick

Mini lamb burgers with roast peppers

Burger recipes

Mini lamb burgers with roast peppers

10 minutes

Corn on a stick

Corn recipes

Corn on a stick

8 minutes

Potato, feta, sausage and guacamole frittata

Potato, feta, sausage and guacamole frittata

20 minutes

Spicy potato omelette

Spicy potato omelette

15 minutes

Asian pork burgers with coriander pesto

Asian recipes

Asian pork burgers with coriander pesto

15 minutes

Salt-and-pepper tofu with sweet-and-sour dipping sauce

Sauce recipes

Salt-and-pepper tofu with sweet-and-sour dipping sauce

10 minutes

Summer berry and granadilla tart

Summer berry and granadilla tart

15 minutes

Chicken curry

Curry recipes

Chicken curry

20 minutes

Easy marzipan malva pudding

Malva Pudding

Easy marzipan malva pudding

25 minutes

Baked fish and squashed tomato parcels

Fish recipes

Baked fish and squashed tomato parcels

20 minutes

Chocolate mousse with sliced oranges

Chocolate recipes

Chocolate mousse with sliced oranges

Cumin and garlic chicken couscous

Couscous recipes

Cumin and garlic chicken couscous

15 minutes

Load more

Cumin and garlic chicken couscous

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

4 free-range chicken breasts
2 T ground cumin
2 cloves garlic, crushed
3 T honey
Sea salt and freshly ground black pepper
2 T olive oil
200 g couscous
8 spring onions
4 tomatoes

Method

Flatten the chicken breasts between 2 pieces of clingfilm. Season with the cumin, garlic, honey, sea salt and freshly ground black pepper.

Heat the olive oil in a pan and fry the chicken breasts for 5 to 8 minutes, or until cooked through.

Pour boiling water over the couscous, cover with clingfilm and allow to stand for 5 minutes. Fluff with a fork and drizzle with olive oil.

Finely chop the spring onions and tomatoes and mix with the couscous.

Season with sea salt and freshly ground black pepper. Serve the couscous topped with the chicken breasts.