Butterflied chicken breasts with couscous salad

Recipe from: - 17 February 2016

recipe, chicken, couscous,salad,light meals

Ingredients 19

Servings 4

Time 30min + Standing time

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

Method

00:05

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 | meals | couscous | salad

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