Lemon chicken couscous salad

A healthy and zesty addition to your weeknight meal planning.
recipe, chicken, couscous, salad,light meals
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Recipe from: 24 February 2016
Preparation time: 15min + Standing time
Cooking time: 10 min


  • 3-4
    chicken breast fillets
  • 30
    olive oil
  • 2
  • 250
  • 1
    punnet snow peas or mangetout, sliced
  • 250
    weak chicken stock
  • 1
    yellow pepper, seeded and sliced
  • fresh mint, to serve
Servings: Change Serving


Halve the chicken fillets horizontally. Brush with olive oil and season. Heat a griddle pan over high heat and fry the chicken until browned on both sides. Slice and drizzle with the juice of one lemon. Set aside to cool. Slice half a lemon and grill it on the griddle pan.

Put the couscous in a bowl with the finely grated zest of half a lemon and the snow peas. Bring the stock to the boil in a small saucepan. Pour it over the couscous and cover. Leave to steam for five minutes. Fluff it with a fork and leave to cool.

Lightly mix the sliced chicken fillets and yellow pepper into the couscous. Sprinkle with fresh mint and serve with the grilled lemon slices.

Text and image: Ideas magazine

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


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