Chicken with Couscous and Honey

Serves: 4-5
Time: 45 mins
Source: River Cottage Everyday

• 150g blanched almonds (pour water over almonds, sit for 2-3 mins until skins pop off when you squeeze)
• 4 tbsp olive oil
• 2 onions, finely chopped
• 2 garlic cloves, chopped
• 2 tsp ground cinnamon
• 250g couscous
• 2 tbsp runny honey
• 500ml chicken stock
• 300g or more cold cooked chicken, shredded or in small pieces
• 1 lemon (zest and juice into a bowl)
• 2 tbsp parsley
• sugar snap peas (or peas)
• salt and pepper

• A previously roasted chicken is perfect, or leftovers.  Blanch and pop the almonds.
• Chop the onions and garlic
• Heat the oil in a saucepan, add onion, garlic, salt, pepper and sweat gently for 10 minutes until softened
• Meanwhile, toast almonds in dry frying pan, tossing occasionally until golden brown.  Process or chop roughly. Fry the sugar snap peas if using.
• To the onions add the cinnamon, then take off the heat and stir in the couscous
• Make the stock, stir the honey in, pour over the couscous, then put on a lid and leave for 10 minutes.  Transfer to a bowl when done.
• Meanwhile put the almonds, chicken, peas, lemon juice and zest, parsley, into a large serving bowl
• Add the couscous to the bowl