For a super speedy and flavoursome dinner option, give this preserved lemon and thyme chicken couscous salad a go. Preserved lemon is our favourite cheat's ingredient as it adds the most wonderful zing to any dish it is added into. We've grilled the chicken in the oven to make this as hands off as possible and the end result is delicious.
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- 4 preserved lemons, halved, flesh and pips discarded
- 3 thyme sprigs, leaves picked
- 2 garlic cloves, peeled
- 4 Tbsp. rapeseed or olive oil
- 3 Tbsp. runny honey
- 6 chicken thigh fillets, fat trimmed
- 200 g giant couscous
- 175 g frozen petit pois
- 200 g fine green beans, trimmed
- handful pitted green olives, chopped
- 25 g each fresh parsley and mint, roughly chopped
- juice 1/2 lemon
- Step 1
Preheat grill to medium-high. Blend the preserved lemon rind, thyme and garlic in a food processor until fairly smooth (or finely chop by hand). Scrape into a large bowl and mix in 2tbsp each of the oil and honey. Stir through the chicken.
- Step 2
Arrange coated chicken on a rack set over a roasting tin. Grill, turning halfway, for 15min or until cooked through and golden. Lift on to a board to rest. Scrape cooking juices from the tin into a small bowl and set aside.
- Step 3
Meanwhile, bring a large pan of water to the boil. Add couscous and cook for 3min, then add the petit pois and beans and cook for a further 4min. Drain into a colander and cool under cold running water. Drain well, then empty on to a large serving plate. Stir through olives and herbs.
- Step 4
Whisk remaining oil, honey and lemon juice into bowl of reserved juices and season to taste. Slice the chicken and scatter it over the couscous. Drizzle over dressing and serve.
GH TIP: We prefer cooking with chicken thighs as they retain their juiciness better than breasts.
Per Serving:
- Calories: 551
- Fibre: 5 g
- Total carbs: 39 g
- Sugars: 11 g
- Total fat: 28 g
- Saturated fat: 6 g
- Protein: 35 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
