[To make the stock used here, I simmered my chicken carcass (meat already picked off) with a bit of the lemon it was roasted with, two halves of onion, a bouquet garni, salt and pepper, just uncovered, for around two hours. When this is cooled the fat will float to the top, and can easily be skimmed off.]
- 1 red onion, diced
- 1 courgette, sliced into semi circles
- handful of fine green beans, trimmed and cut into 1 inch lengths
- leftover cooked chicken, roughly chopped
- 200g couscous
- 300ml chicken stock, heated
- handful of raisins
- juice of one lemon
- 1 tsp thyme
- olive oil
- salt and black pepper to taste
- In a bowl, soak your raisins in the lemon juice. While they're soaking, gently saute your red onion in a little olive oil in a large pan, adding the courgettes after a few minutes, then the fine beans a few minutes after that.
- Next add in your stock and simmer everything for a just a couple of minutes. Throw in the raisins and lemon juice, thyme and cous cous, turn off the heat and cover. Leave for 5 minutes.
- Tip out into a big bowl. Once cool, add in the cooked chicken, a good slosh of olive oil, and fork through. Add salt and pepper to taste (personally a think a good amount of pepper works well with the lemon and chicken flavours in this recipe).