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Orange chicken with green bean and mint couscous

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 190g (1 cup) couscous
  • 200ml boiling water
  • 200g green round beans, trimmed, cut into 3cm lengths
  • 1/2 cup fresh mint leaves, torn
  • 1 orange
  • Olive oil spray
  • 2 (about 200g) chicken breast fillets, cut into 2.5cm pieces
  • 1 red onion, cut into thin wedges
  • 1 teaspoon finely grated fresh ginger
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 tablespoon currants


  • 1
    Place couscous in a large heatproof bowl. Add the water and cover with plastic wrap. Set aside for 4 minutes. Use a fork to separate the grains.
  • 2
    Meanwhile, cook beans in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Stir the beans and mint into the couscous.
  • 3
    Use a zester to remove the rind from half the orange. Juice the orange.
  • 4
    Heat a large non-stick frying pan over high heat. Spray with oil. Cook half the chicken for 3-4 minutes or until just cooked. Transfer to a plate. Repeat with remaining chicken. Spray the pan with oil. Add the onion and ginger. Cook, for 3-4 minutes or until onion is golden.
  • 5
    Add orange rind, orange juice, chicken, lemon juice, honey and currants to the pan. Stir to combine. Cook for 2 minutes or until the mixture thickens slightly.
  • 6
    Divide the couscous among serving dishes and top with the chicken mixture.

Source: taste.com.au


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