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  1. Place chicken stock into a saucepan and bring to the boil. Meanwhile place 2 cups of CousCous into a large bowl. Pour chicken stock over CousCous and cover with cling wrap and set aside.
  2. In a bowl, place chicken, sumac & olive oil. Mix together. Heat a griddle pan on medium to high and place chicken into pan. Cook for 3 minutes on each side.
  3. Add to CousCous, herbs, almonds, lemon zest and juice and mix well. Season CousCous with salt and pepper.
  4. Serve even amounts of CousCous into 4 bowls and top with grilled chicken.