• 2 Chicken Breasts
  • 1tsp Cumin
  • 1tsp Ground Corriander
  • 100g Couscous
  • 1/2 Lemon (Juice)
  • 1 Chicken Stock Cube
  • 1 Sweet Red Pepper
  • 2 Apricots
  • Handful Fresh Mint Leaves
  • 120g Chickpeas (1/2 can)


  • Pre heat oven to 180 degrees celcius.
  • Rub the chicken breasts in ground cumin and coriander. Roast for around 20mins or until cooked through.
  • Boil the kettle.
  • Weigh out the dry couscous, squeeze over the juice of half a orange, crumble over the stock cube and cover with boiling water. Place a plate over the top to keep the steam in.
  • Meanwhile slice the sweet red pepper into thin hoops, each apricot into 12ths and finely chop the mint.
  • After 10-15mins fluff up the couscous with a fork and fold though the pepper, apricot, mint and chickpeas.
  • Slice the chicken breasts.
  • Split the couscous mix on to two plates top with slices of chicken and a few extra mint leaves.

Protein: 39.2g

Carbs: 51g

Fat: 5.4g

Calories: 424

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