January 18, 2013 - 11:01 GMT hellomagazine.com Bedouin Chicken with Citrus Couscous and Green Beans Dish type: Salad Ready in 25 MinutesIngredients 150g Couscous 1 Lemon 3 Dried Apricots 2 Teaspoons of Honey 2 Chicken Breasts Half a Teaspoon of Cinnamon Half a Teaspoon of Ground Cumin 1 Tin of Chopped Tomatoes Half a Chicken Stock Pot Half a Teaspoon of Sugar 100g Green BeansMethod 1. Boil 250ml of water for your couscous. Cut the very tops and bottoms from your green beans. Cut each chicken breast into 6 equal strips. Chop up your apricot into tiny pieces. 2. Zest a quarter of a teaspoon of lemon zest. When you zest the lemon use a fine grater (or preferably a ‘zester’) and don’t zest down to the bitter white part. Squeeze out half the lemon juice into a bowl. To juice the lemon simply cut it in half, stick a fork inside and squeeeeeze. 3. Put your couscous in a bowl and pour in the 250ml of water. Add in half the lemon juice and zest, plus a quarter of a teaspoon of salt. Cover the bowl immediately with a lid (or some clingfilm). Leave it to soak for at least 10 minutes. 4. Set hob to medium heat. Heat a tablespoon of olive oil in a non-stick pan. Cook the chicken with a pinch of salt for around 4 minutes, until they’re browned off. Add the honey and cook for another minute. If you only have a small pan, cook in batches rather than overcrowding it. 5. Add in the cinnamon, cumin, tinned tomatoes, half a teaspoon of sugar, half the stock pot and the remaining lemon zest and juice. Give everything a stir and then add in the beans and apricots. Cook uncovered for about 8 minutes or until the beans are tender. 6. Briefly consider taking part in a camel race. 7. To serve, simply fluff up your couscous with a fork and top it with your chicken mix. Yalla! See www.hellofresh.co.uk for more recipes.