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Chicken with couscous, lemon and mint
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Ingredients
Directions
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Grate the zest of 2 lemons and press the fruits. Cut the remaining lemon into pieces.
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Mix half of the lemon juice and half of the lemon zest with the garlic, cumin, salt and pepper. Rub the chicken with this mixture.
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Heat 3 tablespoons of olive oil in a frying pan and fry the chicken light brown. Add 150 ml of stock and roast on the pan for about 30 minutes.
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Heat the rest of the olive oil and fry the spring onion until it starts to color. Add the rest of the lemon juice, grate and stock and bring to the boil.
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Add the chopped fresh mint and couscous. Stir and heat the couscous from the heat source for 7-8 minutes.
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Serve the couscous with the chicken. Garnish with the wedges of lemon and leaves of mint.
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Nutrition
575Calories
Sodium0% DV0g
Fat37% DV24g
Protein68% DV34g
Carbs17% DV52g
Fiber0% DV0g
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