Lemon Chicken and Vegetable Couscous Bowl

A 25-minute bowl with chicken, instant couscous, carrot and peas. Contains wheat; uses thin, evenly sized chicken pieces.

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Original Kitchen Handi quick school/gym recipe. Packing and storage guidance is included in the method. Image is AI-generated.

Ingredients

• 250 g chicken breast, boneless, cut into 1.5 cm pieces
• 120 g instant couscous
• 150 ml water, for couscous; adjust to package instructions
• 80 g carrot, cut into 5 mm cubes
• 60 g green peas
• 2 tsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1 tbsp parsley, chopped
• 0.25 tsp salt
• 0.25 tsp black pepper

Step-by-step method

1. Wash produce and prepare carrot, garlic and parsley first. Cut chicken on a separate board; do not wash raw chicken. Wash hands and utensils after contact with it.
2. Heat olive oil in a wide pan on medium-high heat. Add chicken in one layer and cook for about 7–9 minutes, turning several times. Check the largest pieces reach 74°C with a food thermometer; cook longer if needed.
3. Meanwhile put instant couscous in a heatproof bowl. Pour over 150 ml boiling drinking water, or the amount on its packet, cover for 5 minutes, then fluff with a fork.
4. Transfer cooked chicken to a clean plate. Add carrot, peas and 2 tablespoons extra drinking water to the pan. Cover and cook for 4 minutes until carrot is tender.
5. Add garlic to the vegetables and stir for 30 seconds. Return the chicken; stir in lemon juice, salt and pepper and warm through.
6. Divide couscous between two bowls, top with chicken and vegetables and sprinkle parsley. The couscous soaking happens while chicken cooks, so do not add that time again.
7. Serve freshly made. For meal prep, refrigerate promptly in shallow covered containers at 4°C or below; use within 2 days. Keep cold when transporting. Reheat cooked portions until steaming hot throughout, ideally 74°C. This is an everyday meal idea; no calorie, protein or muscle-gain target is claimed.