Advance Preparation

For the Cous Cous


  1. Advance Preparation

    • In a pan over a medium heat add the water, KNORR Roast Chicken Bouillon, lemon juice, zest and thyme, then bring to a simmer.
    • Add the chicken breasts and poach gently for 10 min. Remove from the heat and leave in the cooking liquor to cool, the drain, cover label and refrigerate until required.
    • Place the sultanas in a bowl and add 200ml of orange juice and leave to soak for at least two hours.
    • Take the whole lemons and cut in half lengthways and finely slice.
  2. For the Cous Cous

    • Add the chopped garlic, ras el hanout and cinnamon and cook for 3 min., remove from the pan and allow to cool.
    • Bring to the boil the 1 litre of orange juice and 30g of KNORR Vegetable Bouillon Paste.
    • Add the raw couscous and Sultanas then stir well, place a lid or cling film and allow to absorb the liquid.
    • Allow to cool, the fluff with a fork and fold through the cooked garlic and spice mix.
    • Sprinkle over the orange soaked sultanas.
  3. To Serve

    • Place the Couscous salad on a large platter.
    • Take the lemon poached chicken and cut 1cm thick slices on the slant and arrange in a double fan. Garnish with thin slices of lemon.
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