Lunch recipe
Make-ahead chicken couscous boxes with peas, cucumber, tomatoes, parsley, oregano, and lemon.
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Ingredients
large frying pan, heatproof bowl, fine grater, knife, chopping board
Method
Dice the cucumber, halve the tomatoes, slice the spring onions, chop the parsley, zest one lemon, and cut both lemons into wedges.
Slice the chicken into chunky strips. Toss with 1 tablespoon olive oil, oregano, lemon zest, a pinch of salt, and black pepper.
Heat a large frying pan over a medium-high heat. Cook the chicken for 8-10 minutes, turning often, until golden outside and cooked through with no pink in the thickest pieces. Squeeze over a little lemon juice.
Put the couscous and peas in a heatproof bowl with a pinch of salt. Pour over the hot vegetable stock, cover, and leave for 7 minutes. Fluff with a fork and stir through the remaining olive oil.
Fold the cucumber, tomatoes, spring onions, parsley, and a squeeze of lemon through the couscous. Taste and add black pepper or more lemon if needed.
Divide the couscous salad between four boxes, top with the chicken strips, and tuck lemon wedges alongside. Cool fully before sealing for later.
