INGREDIENTS

1 cup Lucky Natural Almonds
300g instant couscous
2 cups boiling water
2 tbsp light olive oil
300g skinless chicken fillets cut into 2-3cm cubes
2 tsp dried Moroccan style spices or to taste
1 red or white onion, chopped
1 medium carrot, peeled, cut into small dice
100g whole green beans cut into 2.5cm slices
3 tbsp sultanas
½ cup torn mint leaves
grated rind and juice of one lemon

DIRECTIONS

1. Place almonds on tray, toast in fan-forced oven at 160ºC for 6-8 minutes, until golden. Set aside.
2. Place couscous in large saucepan, pour over boiling water, cover and stand for 5 minutes. Using a fork, toss to separate grains.
3. Heat frying pan, add oil and stir fry chicken, spices, onion, carrot and beans for 3-4 minutes. Add 1 cup water, cover, cook for a further 4 minutes or until chicken is tender. Add sultanas, mint leaves, lemon rind and almonds to couscous. Toss together, using 2 spoons until hot.
4. Serve over chicken mixture.

Accompany with extra lemon wedges and chopped fresh chilli if desired.