Warm Cumin Chicken and Olive Couscous

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    573
based on 1 ratings

For a lunchbox filler or side dish with plenty of flavor, make this fresh and zesty couscous salad.

recipe updated Apr 8, 2019

Ingredients

  • Lemon peel icon
    Lemon peel
    about ½ units (10g)
  • Garlic clove icon
    Garlic clove
    1
  • Chicken stock icon
    Chicken stock
    300ml (1¼ cups)
  • Canned chickpeas icon
    Canned chickpeas
    400g (about 1)
  • Green olives icon
    Green olives
    50g (about ¼ cup)
  • Chicken breast icon
    Chicken breast
    2 (225g)
  • Olive oil icon
    Olive oil
    4 tbsp (59ml)
  • Honey icon
    Honey
    1 tbsp (21g)
  • Ground cumin icon
    Ground cumin
    about ½ teaspoon (1g)
  • Couscous icon
    Couscous
    300g (about 2 cups)
  • Cilantro icon
    Cilantro
    about ¼ cup (7g)
  • Mint icon
    Mint
    about ¼ cup (7g)
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Stove
  • kCook icon Large saucepan

Step preview

  1. Heat olive oil to a clean large saucepan
  2. Add lemon peel to the large saucepan
  3. Cook until soft - 2 min, low heat
  4. Add honey, ground cumin and garlic clove to the large saucepan
  5. Cook and turn off heat - approx 2 min, low heat
  6. Add couscous and chicken stock to the large saucepan
  7. Let rest then fluff with a fork - 5 min
  8. Add canned chickpeas, green olives and chicken breast to the large saucepan
  9. Stir cilantro and mint into the large saucepan
  10. Season with salt & pepper to taste
  11. Serve immediately
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