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Lemon Chicken with Couscous

October 9, 2017

Serves: 4 Adults

Prep: 20 mins

Cook: 10 mins

Suitable from 6months+ - whizz, mash or chop to the required consistency



Juice of 2 lemons

2 tbsp extra virgin olive oil

2 large garlic cloves, crushed

4 chicken breasts

2 cups couscous

2 cups low salt chicken or vegetable stock

2 handfuls of cooked chickpeas

1 tomato, diced

Handful raisins

Handful pitted green olives, sliced

Handful fresh basil leaves

Optional extra

Handful feta cheese, crumbled


1. Whisk the lemon juice, olive oil and garlic together in a large bowl. 

2. Butterfly the chicken breasts by slicing lengthways through the thickest part of the breast, without cutting the whole way through and open it out like a book.

3. Add the chicken to the olive oil and lemon juice. Cover and leave to marinade in the fridge for 10-15 minutes.

4. Meanwhile, place the couscous in a large bowl with the stock and raisins. Stir well, cover and leave to the side for 10 minutes. 

5. Heat a non-stick frying pan or griddle over a medium heat. Remove the chicken from the marinade and cook on each side for 4-5 mins until golden and cooked through.

6. Fluff up the couscous with a fork and finally stir in the chickpeas, tomato, raisins, green olives, feta cheese (optional). Tear up the basil leaves and stir through. Serve.