Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Lemony chicken Caesar couscous boxes with peppers and herbs for a colourful packed lunch.
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Ingredients
bowl, knife
Method
Boil water in a kettle or saucepan. Put 180g couscous in a heatproof bowl with a pinch of salt. Pour over enough boiling water to just cover it, cover the bowl, and leave for 5 minutes.
Cut the peppers into bite-sized pieces.
Slice the chicken breast into thin strips, then fry in a teaspoon of olive oil for 6-8 minutes until golden and cooked through with no pink in the centre. Cool for 2 minutes before folding through.
Stir caesar dressing and lemon with 1 tablespoon olive oil, a little black pepper, and a pinch of salt only if needed.
Fluff the couscous with a fork for 30 seconds, then fold through the dressing, chicken breast, and peppers.
Scatter over any fresh herbs and squeeze over lemon. Taste for brightness, then portion into boxes and cool before chilling if packing ahead.
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