Lemony Chicken with Fruity Couscous

Steps

• Step 1

  Blend the preserved lemon rind, thyme and garlic until almost smooth. Place in a bowl with 1 tbsp olive oil and ½ tbsp. honey and mix to combine. Place chicken breast pieces in the bowl and gently coat with the marinade before placing in a heavy based frying pan over a medium-high heat. Gently fry until cooked through, adjusting the heat if necessary.

• Step 2

  Ensure the chicken juices are clear and there is no pink meat visible. Once finished, place the chicken onto a board to rest. Pour the cooking juices into a small bowl and put to the side.

• Step 3

  Boil a large pan of water before adding the couscous, cook for 7 minutes.

• Step 4

  At the same time, add the sliced pepper and spring greens to a large wok with a splash of olive oil and stir-fry for 7 minutes also. Add a splash of water to create steam and speed up the cooking process.

• Step 5

  Take the wok off the heat and drain the boiled couscous into a colander. Put the couscous under cold running water and drain well. Add the couscous, peppers and spring greens to a large bowl and combine with the toasted pine nuts, dates, dried apricots and fresh parsley and mint. Place on a large serving dish.

• Step 6

  Sliced the chicken piece into chunky pieces and place on top of the couscous.

• Step 7

  Combine the remaining olive oil, honey with the leftover cooking juices from earlier and drizzle over the chicken.

• Step 8

  Dig in and enjoy!