Meals that take moments are our daily saviour and this lemon and tomato chicken couscous is precisely that. It takes 15 minutes to make from start to finish and is a perfectly balanced meal in one – it’s also fantastic popped into lunch boxes the next day! I normally add capsicum and tomatoes, but it’s also delicious with leftover pumpkin or sweet potato, roasted capsicum, zucchini or eggplant.
Serves 2 adults and 2 children
2 tbs olive oil
250g chicken mince
1 red capsicum, finely chopped
3 spring onions, thinly sliced
3 tbs tomato paste
1 cup (200g) couscous
12-15 cherry tomatoes, quartered
Juice of 2 lemons
½ tsp sea salt (optional)
400g can chickpeas, rinsed, drained
Full-fat plain yoghurt, to serve
1) Place oil, chicken, capsicum, spring onions and tomato paste in a pan and cook over medium-high heat for 5 minutes. 2) Remove from heat and add couscous, cherry tomatoes, lemon juice and salt, if using. 3) Add chickpeas and 500ml boiling water (or vegetable or chicken stock for more flavour). Cover with a lid or foil and leave for 10 minutes. 4) After 10 minutes, give everything a stir, then serve with some yoghurt and a squeeze of lemon.
Recipe by: Trained chef Lyndsay Bettles who now cooks for some of her toughest critics: her daughters Madeleine and Ester. Find her nutritious, easy recipes at ieatmypeas.com.