Lemon Chicken Couscous

Enjoy the aromatic flavours of North African cuisine with Orlando Murrin's quick and easy version of a traditional Moroccan dish
Lemon Chicken Couscous
  • Rating:
  • Serves: 4
  • Prep Time: 20 minutes plus 10 mins standing
  • Effort: easy



  • 250 g couscous
  • finely grated zest of 1/2 lemons
  • 1 tsp olive oil
  • 400 ml boiling water
  • 2 spring onions, shredded
  • 2 large tomatoes, cored, deseeded and roughly chopped
  • 1-2 tsp harissa
  • 400 g chicken, cooked chargrilled
  • 2 small preserved lemons or a quarter of a large preserved lemons, seeds and flesh discarded, finely sliced


1. Prepare the couscous by stirring the couscous, lemon zest and bouillon powder together in a large bowl and pouring over the olive oil and boiling water. Cover loosely with cling film and leave to stand for 10 minutes, fluffing up occasionally with a fork.

2. Meanwhile, make the lemon chicken by mixing the spring onions, tomatoes and harissa till blended. Sir in the chicken and the preserved lemons.

3. Serve the couscous with the lemon chicken.

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