Name: Lemon chicken couscous salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3-4 chicken breast fillets; 2 lemons; 250 ml couscous; 1 sugar snap peas or mangetout, sliced; 250 ml stock weak, chicken; 1 yellow pepper deseeded and sliced; fresh mint to serve

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Ingredients (7)

3-4	chicken breast fillets
2	lemons
250 ml	couscous
1	sugar snap peas — or mangetout, sliced
250 ml	stock — weak, chicken
1	yellow pepper — deseeded and sliced
	fresh mint — to serve

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Method:

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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