Name: Butterflied chicken breasts with couscous salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4-6 chicken breast fillets; 15 ml moroccan spice rub; saffron or grounf turmeric, pinch; 1 garlic cloves, crushed; 15 ml lemon juice; 50 ml orange juice fresh; 100 g couscous; 50 ml water boiled; 30 ml butter; lemon halved and juiced; 5 ml moroccan spice rub; chickpeas tinned, drained and halved; 3 carrots medium, julienned; 30 ml fresh coriander chopped; 20 ml fresh mint or Italian parsley, chopped; olive oil to drizzle

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Ingredients (16)

4-6

chicken breast fillets

MARINADE:

15 ml	moroccan spice rub
	saffron — or grounf turmeric, pinch
1	garlic — cloves, crushed
15 ml	lemon juice

Salad:

50 ml	orange juice — fresh
100 g	couscous
50 ml	water — boiled
30 ml	butter
	lemon — halved and juiced
5 ml	moroccan spice rub
	chickpeas — tinned, drained and halved
3	carrots — medium, julienned
30 ml	fresh coriander — chopped
20 ml	fresh mint — or Italian parsley, chopped
	olive oil — to drizzle

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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.

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