Moroccan-style chickpea soup
This easy chickpea soup is packed with veg and flavoured with aromatic cumin spice. Perfect for a hearty vegetarian lunch or dinner, served with flatbreads.
Moroccan chicken with lemon couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g couscous
- zest and juice 1 lemon
- 1 tsp olive oil
- 1 tbsp clear honey
- 4 skinless, boneless chicken breastssliced into large strips
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 400g can chopped tomatoes
- 150ml chicken stock
- 200g fine green beanstrimmed
Nutrition: per serving
- kcal344
- fat4g
- saturates1g
- carbs39g
- sugars6g
- fibre2g
- protein41g
- salt0.44glow
Method
step 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.
step 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.
step 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.
