One of my new years resolutions is to waste less food. Usually with a roast chicken I’d use the carcass to make stock, but as my beloved thinks my risotto is boring, I’ve had to find new uses for my leftover roast chicken. Enter the easy Monday night meal.

Ingredients
1/2 left over roast chicken
1 cup couscous
handful of mint leaves
handful of basil leaves
1 lemon
2 shallots, sliced
1 tablespoon white wine vinegar
3 tablespoons olive oil
1 zucchini/courgette shaved (use a peeler)

Pour 1 cup hot water over the couscous and leave for 5 minutes. In the meantime shred your chicken, zest your lemon and squeeze the juice. Mix lemon juice with vinegar and olive oil. Throw together mint and basil leaves, chicken, shallots, zucchini and lemon zest. Once 5 minutes have passed break up couscous with a fork and dress with vinegar and olive oil. Then mix with the remaining ingredients and that’s it. Dinner in under 15 minutes. Plenty of time for nookie.

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