Chicken & Butter Bean Couscous
Recipe submitted by Patricia Cox
2 tsp Al'Fez Harissa
1 bunch coriander, chopped
4 skinless chicken fillets
1 pack Al'Fez Moroccan Spiced Couscous
1 bunch mint, chopped
200g tin butter beans, drained
1. Mix the Harissa with half the lemon juice, 1 tbsp coriander and some salt and rub it all over the chicken. Lay it flat on a baking sheet and grill for 4-5 minutes on each side or until cooked through.
2. Meanwhile, put the couscous in a bowl, add a cupful of boiling water, cover and leave for 5 minutes. Mix in the seasoning, the rest of the lemon juice and coriander, the mint and the butter beans. Serve the chicken with the couscous.