Chicken with lemon and couscous
A simple, easy and cost effective midweek meal.
- Preheat oven to 190C.
- Heat oil in a frying pan, season chicken with salt and pepper and brown chicken quickly on both sides. Place chicken in an oven dish and cook for 20 minutes or until cooked through.
- Meanwhile, put stock in a saucepan and bring to the boil. Place couscous in a large bowl, pour over hot stock and stir briefly to combine. Cover bowl and leave couscous to steam and soften for 5 minutes.
- At the same time, cook corn kernels in boiling, salted water for 3 minutes and drain.
- Fluff couscous with a fork. Stir through hot sliced chicken, sweetcorn kernels and remaining ingredients. Season well with salt and pepper and serve immediately sprinkled with extra almonds.