Sticky Moroccan Chicken with Herby Couscous

Ingredients

• 250g couscous
• Small bunch flat leaf parsley - roughly chopped
• Small bunch coriander - roughly chopped
• zest and juice of lemon
• 1/2 tin chickpeas
• olive oil
• 4 chicken breasts - sliced into chunky strips
• 1 tbs honey
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 300g baby plum tomatoes - halved
• medium sized cucumber - sliced
• 2 tbs natural yogurt
• small bunch mint leaves - finely chopped
• salt and black pepper

Instructions

1. Cook the couscous as per packet instructions then leave to one side whilst you get the rest of the dinner ready.
2. Add a splash of olive oil to a large frying pan - add in the chicken, season with salt and black pepper and stir fry for a couple of minutes. Drizzle over the honey and continue to cook over a medium heat for 10 minutes - turning often.
3. Tip in the ground cinnamon, ground cumin and baby plum tomatoes - cook for around 5-8 minutes until softened and the chicken is cooked through completely with no pink remaining.
4. Whilst the chicken cooks - finish off the couscous - stir through the chickpeas, lemon juice and zest, and chopped parsley and coriander - then divide between the plates ready to serve.
5. Mix up the minty yogurt dip - add the sliced cucumber to a bowl - stir in the yogurt and mint.
6. To serve spoon the chicken and tomatoes over the couscous and add a spoonful of the minty yogurt.