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
 
 

Ingredients

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

Method

 
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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


 

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

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

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.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.