Kitchen notes · a little help before you start
Couscous
Couscous brings together couscous, chicken, and lemon juice. Have the lid or covering ready before you need it. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 3 min
- Cook
- 10 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Middle Eastern · North African
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less
A few quick notes
1. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
2. Use the microwave sequence in the recipe
Read the microwave stages and checks before you start. Follow the settings and texture checks given for this recipe, including any note about differences between microwaves or container sizes.
Get to know the ingredients
Couscous
Look at how this ingredient comes into the method: Pour over couscous in a heatproof bowl.
Chicken
Look at how this ingredient comes into the method: Heat chicken stock until boiling using whatever method you choose (stove, 3 - 4 minutes in microwave on high).
Lemon juice
Look at how this ingredient comes into the method: Stir through olive oil, lemon juice and salt.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Couscous
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Ideal served with Tagine, or anything Middle Eastern. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Heat chicken stock until boiling using whatever method you choose (stove, 3 - 4 minutes in microwave on high).
Which little step is worth remembering?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
What happens at the end?
Keep this part of the method in view: Ideal served with Tagine, or anything Middle Eastern.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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