Butterflied chicken breasts with couscous salad

We used three popular freezer stand-by ingredients to create nine delicious dishes.
recipe, chicken, couscous,salad,light meals

Recipe from: 17 February 2016
Preparation time: 30min + Standing time
Cooking time: 5 min


  • 4-6
    chicken breast fillets, defrosted
  • 15
    Moroccan spice rub
  • pinch of saffron or ground turmeric
  • 1
    clove garlic, crushed
  • 15
    lemon juice
  • 25
    olive oil
  • SALAD:
  • 50
    fresh orange juice
  • 100
  • 50
    boiling water
  • 30
  • grated zest of half a lemon
  • 5
    Moroccan spice rub
  • half a can of chickpeas, drained
  • 3
    medium carrots, peeled and cut into julienne strips
  • 30
    freshly chopped coriander
  • 20
    freshly chopped mint or flat-leaf parsley
  • olive oil, to drizzle
Servings: Change Serving


Use a sharp knife and cut a chicken breast in half lengthways so you can open it out and flatten or butterfly it. Repeat with the remaining chicken breasts.

Mix the spice rub, saffron, garlic, lemon juice and olive oil together. Pour over the chicken breasts and leave to marinate for about 15 to 30 minutes.

Meanwhile, prepare the salad. Warm the orange juice and then add it to the couscous along with the boiling water and butter. Cover with a lid or plastic wrap and leave to steam for 10 minutes. Uncover and fluff up with a fork. Add the zest, spice rub, chickpeas, carrots and herbs and season to taste. Drizzle with a little olive oil.

Heat a griddle pan over a high heat and cook the chicken breasts for two to three minutes on each side until just cooked through. Serve immediately with the warm couscous salad.

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Read more on: recipe  |  chicken  |  couscous  |  salad  |  light meals


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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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