Sunday 22 February 2015

Posted by Judie on Sunday 22 February 2015
A very simple dish full of delicate flavours. Cooks up in a matter of minutes. 

Makes 4 servings
  • 200g couscous 
  • 400ml chicken stock 
  • 2 tbsp olive oil 
  • 2 courgettes, grated 
  • 1 lemon, cut into 4 wedges 
  • 2 boneless, skinless chicken breasts
  • paprika
  • salt and pepper

Tip the couscous into a large bowl and pour over the stock. Cover and leave for 10 mins until fluffy and all the stock has been absorbed. 

Heat 1 tbsp oil and fry the courgettes until softened and crisping at the edges. Tip into the couscous, then stir in with plenty of seasoning and a good squeeze of lemon juice from one of the wedges. 

Halve the chicken breasts horizontally and put each piece on a sheet of cling film. Cover with another sheet and beat each piece out with a rolling pin to make it thinner. Season with salt, pepper and paprika. Heat the remaining oil in a large pan and fry the chicken for about 2 mins on each side until cooked through. Squeeze over the juice from the other lemon wedge and serve with the couscous and remaining lemon wedges on the side. 

Adapted from Original Recipe

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