INGREDIENTS
500 g
Chicken thigh, fillets
500 milliliters
Massel chicken style liquid stock
1/2 cup
Continental parsley, fresh leaves
2
Garlic cloves
1
Lemon, rind
4
Shallots, green
2 tbsp
Capers
50 g
Green olives, pitted
380 g
Couscous
1/2 tsp
Black pepper, cracked
1 1/2 tbsp
Olive oil
250g (1 punnet) cherry tomatoes, quartered