Braised chicken with lemon

Method

• 1
  Juice one lemon. Halve and thinly slice remaining lemon.
• 2
  Heat oil in a large, heavy‑based frying pan over medium‑high heat. Cook chicken, for 1 to 2 minutes each side, or until browned. Add 1 cup stock and lemon juice. Season well with pepper. Cover. Reduce heat to medium‑low. Cook for 5 minutes or until chicken is cooked through. Transfer chicken to a plate. Cover. Add lemon slices to pan. Cook for 3 to 4 minutes or until sauce thickens slightly.
• 3
  Meanwhile, place remaining stock in a saucepan over high heat. Cover. Bring to the boil. Remove from heat. Add couscous and peas. Stir to combine. Cover. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff couscous to separate grains.
• 4
  Add parsley to couscous. Toss to combine. Serve chicken with couscous and drizzle with sauce.