Taste Of The Seasons

 Almond Chicken Couscous

125g packet (1 cup) Lucky Natural Almonds
300g (1 ½ cups) instant couscous
2 cups boiling water
2 tablespoons light olive oil
300g skinless chicken fillets, cut into 2-3 cm cubes
2 teaspoons dried Moroccan style spices or to taste
1 red or white onion, chopped
1 medium carrot, peeled, cut into small dice
100g whole green beans, cut into 2.5 cm slices
3 tablespoons sultanas
½ cup torn mint leaves
Grated rind and juice of 1 lemon

• Place almonds on tray, toast at 180°C 6-8 minutes, until golden. Set aside.
• Place couscous in large saucepan, pour over boiling water, cover, stand 5 minutes. Using a fork, toss to separate grains.
• Heat frying pan, add oil, stir fry chicken, spices, onion, carrot and beans, 3-4 minutes. Add 1 cup water, cover, cook further 4 minutes or until chicken is tender.
• Add remaining ingredients and almonds to couscous.
• Toss together, using 2 spoons, until hot.
• Serve over chicken mixture. Accompany with extra lemon wedges and chopped fresh chilli if liked.

Serves 4

Handy Tips
Nut alternative… 125g packet Lucky Blanched Almonds.
Omit chicken, add 300g can drained, rinsed chickpeas or soy beans for a vegetarian idea.

Tel: + 61 3 9696 1980
Mob: 0411 111 793
Fax: + 61 3 9696 0612
E-mail: jml@janetlillie.com.au

132 Park Street, South Melbourne
Victoria, Australia 3205

Trading as Janet Lillie
ABN 70559140305