Lemon & Herb Chicken with a Zingy Cous Cous

Servings 5 People


Veg Skewer

  • 1/4 Tomato
  • 1/4 Onion
  • 1/4 Mushroom
  • 1/4 Diced pepper
  • 0.5 g Oil
  • 1 g Salt & Pepper

Tomato sauce

  • 20 g Tomato puree
  • 35 g Water
  • 1 g Paprika
  • 1 g Garlic

Cous cous

  • 10 g Pumpkin seeds
  • 10 g Pomegranate seeds
  • 75 g Hot water
  • 50 g Cous cous
  • 1 x Juice and zest of 1 lemon
  • 4 g Parsley
  • 3 g Poppy seeds
  • 1 g Salt and pepper

Chicken breast

  • 140 g Chicken breast
  • 2 g Lemon juice
  • 1 g Lemon zest
  • 1 g Parsley



  • De-seed and chop peppers into roughly 3cm dice
  • Chop tomato into quarters
  • Remove stalk and clean mushrooms
  • Peel cut the onion into 6
  • Feed the vegetables onto the skewers lightly oil and season then place on a lined tray and bake for 15 minutes at 175 degrees

Cous Cous

  • Way out the variety of seeds Pumpkin seeds 10g. Pomegranate seeds 10g. Poppy seeds 3g.
  • Place 75g of boiling water onto 50g of cous cous then allow to cool
  • Juice and zest 1 lemon into a bowl and put to one side
  • Shred the parsley as fine as you can then place to one side
  • Once the cous cous is cool go through it with a fork then mix in all ingredients until combined then season with salt and pepper and the lemon juice and zest the cover and place to one side

Tomato sauce

  • In a sauce pan add 20g tomato puree, 30g water,1g paprika and 1g garlic puree
  • Slowly and gently heat the ingredients stirring frequently making sure ingredients are well combined
  • Once combined remove sauce from the heat and cover with Clingfilm as the sauce needs to be warm not hot

Marinated chicken

  • Place your chicken breast onto a lined tray
  • Into a bowl place the lemon juice and zest along with the shredded parsley and salt and pepper mix wel
  • Place the marinade onto the chicken and bake at 175 for 25 minutes until a core temperature of 75 degrees is reached
  • Once cooked slice and leave to rest for a couple of minutes till the rest of the dish is plated then place on top

Credit to the chef

This recipe was created by Chef: Liam Benham - SSE Penner Road, Havant