Dale Denton said that “the couscous is such a nice food that they named it twice!” – Rest assured that there will be no restrictions on the number of times you can top-up your plate to treat your appetite with this beautifully griddled lemon chicken with some fruity couscous salad. Take it once, twice or thrice, there will be no riddle in to throw in to the griddle some chicken marinated with lemon which will wait to get mixed and matched with some couscous fruit salad. From Morocco to Mecca and from London to Swindon, the couscous goes a long way to become a popular dish among food-lovers. But when you bring in this amazing zest and twist with some lemon chicken and fruit salad in the mix – the couscous gets served on your plate in a new avatar, making you like the food so much that you may end up naming it thrice – couscouscous, NO that’s a bad idea, I reckon!
Cooked and served as a Sunday treat for the beautographer for dinner, you can make this delicious meal whenever you want.
Preparation Time: 30 Minutes Serves: 2
Ingredients I Used:
2 skinless chicken breast
juice 2 lemons
2 tbsp olive oil
1 tsp dried chilli flakes
3 garlic clove, paste
For the couscous
250ml chicken stock
85g green olive
400g boiled chickpeas
2 tbsp chopped flat-leaf parsley or Coriander
Lets make now
Step One: Prepare the chicken breasts by cutting through the thickest part of the breast and then separate them to make it like 2 medium sized portions for 2 people. Whisk together the lemon juice, olive oil, chilli flakes and garlic. Pour over the chicken and marinate for 15 minutes.
Step two: Meanwhile, put the couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 minutes.
Step three: Heat a griddle frying pan (you can use a non-stick frying pan alternatively if you don’t have one at home), remove the chicken from the marinade and cook for 4 minutes on each side until golden and cooked through.
Step four: Fluff up the couscous with a fork and stir in the olives, chickpeas (I cheated here by using leftover chickpeas from a soup I made the day before, recipe of which is here) and parsley or coriander whatever you are using. Add 1 tsp of olive oil and toss them all together.
Season and serve with the chicken.