Couscous with chicken, zucchini and almonds

Ingredients

For 1 serving

• Couscous65 g
• Chicken breast130 g
• Zucchini1
• Almonds10 g
• Extra virgin olive oil8 g
• Mintto taste
• Lemon0.3
• Saltto taste

Contains: gluten, nuts,

In season: May – September

Method

1. Bring the water for the couscous to the boil with a pinch of salt, pour it over the couscous in a bowl, cover and leave for 5 minutes, until fully absorbed; fluff it with a fork.
2. Meanwhile cut the chicken breast into bite-sized pieces of about 2 cm and the washed courgettes into roughly 1 cm dice; roughly chop the almonds.
3. Toast the almonds in a dry frying pan over a medium heat for 2–3 minutes, stirring, until golden and fragrant; set aside.
4. In the same pan heat the oil over a medium-high heat and sauté the chicken for 6 minutes, until golden and no longer pink inside; add the courgettes and cook for another 5 minutes, until tender. Salt.
5. Stir the chicken and courgettes into the couscous and finish with the almonds, torn mint and lemon juice.