Chicken with Couscous, Honey and Cinnamon

1. 1

   Put the almonds in a dry frying pan and toast over medium heat for a few minutes, tossing occasionally, until golden brown.

2. 2

   Let cool, then chop them very coarsely.

3. 3

   Heat the oil in a small saucepan, add the onion, garlic, and some salt and pepper and cook gently for about 10 minutes, until softened.

4. 4

   Add the cinnamon, then take off the heat and stir in the couscous.

5. 5

   Stir the honey into the boiling water or stock until dissolved, then pour over the couscous (it should just cover it) and put a tight-fitting lid on the pan.

6. 6

   Let stand for 10 minutes, until the couscous has swollen up and absorbed all the liquid.

7. 7

   Fluff it up with a fork, transfer to a bowl, and let cool.

8. 8

   Toss the chicken pieces, almonds, preserved lemon or zest, and the lemon juice into the couscous and season to taste.

9. 9

   Pack into a lunch box, or pile into a serving dish for serving at the table.

10. 10

    Either way, finish with a sprinkling of parsley or mint and a good grinding of black pepper.

11. 11

    Variation: Leftover Lamb with Couscous, Lemon, and Mint

12. 12

    Prepare the couscous as above, leaving out the cinnamon and honey.

13. 13

    Toss about 1 cup shredded cold roast lamb into the couscous, along with the grated zest and juice of 1 lemon and 2 tablespoons of chopped mint.

14. 14

    You can keep the almonds or not, as you prefer, and/or add a couple of handfuls of chopped dried apricots, if you like.

* Per serving · 4 servings · Values may vary.