Step 1

Place the couscous in a bowl and mix with 1 tbsp olive oil and the zest of 1 lemon. Pour over hot chicken stock, stir and cover for 5 minutes. Fluff up the grains with a fork, stir in the juice of ½ lemon and season well with salt and freshly ground black pepper.

Step 2

Heat another 2 tbsp olive oil in a frying pan over a medium-high heat and cook 2 free-range skinless chicken breasts, sliced, for 5 minutes until browned. Pour in the tub of Easy Bean Moroccan Tagine and cook for 5 minutes, then stir in 3 tbsp chopped fresh coriander leaves and serve on the couscous.