Meanwhile, in a small bowl, whisk the lemon zest ... Stir in the olives and mint and season with salt and pepper. Spoon the couscous onto plates and top with the chicken legs.

Brush the chicken and the veggies with olive oil, salt, and pepper as stated in the recipe card. Be careful not to overcrowd -- one nice single layer! Garlic, rosemary, and lemon go well together ...

A quick and easy pomegranate couscous salad that's great for a lunchbox or to serve with cold chicken ... the couscous and and mix in the olive oil and lemon juice. Season with sea salt and ...

Served with an easy to make chicken tagine cooked with preserved lemons, saffron and olives ... lemon. Cook on low simmer. 4. Now, place the chicken into the tagine and bake for 30-40 minutes at 150 C ...

This is a real taste of Cyprus with couscous, lemon ... chicken to the pan and add the stock. Cover and bring to a steady simmer. Cook for 30 minutes then stir in the chopped lemons and olives.

Mixed herbs, chopped chilli, lemon–flecked couscous salad is the perfect side dish for rosemary and garlic-marinated spring chicken ... lemon and olive oil. If easier, you can skewer each ...

Scatter olives around chicken and return baking sheet to oven. Continue roasting until chicken is fully cooked, skin is crisp and fennel is tender, 10-15 minutes more. Squeeze lemon over chicken ...

Served on a bed of fluffy, fragrant basmati rice, our juicy chicken breast is accompanied by olives and lemon for an extra jolt of freshness and acidity. The meal can be prepared all in one pan ...