- 50g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 1 tsp Ras el Hanout spice mix
- 8 ready-to-eat dried apricot, chopped
- 2 tbsp pine nut
- small bunch flat-leaf parsley, chopped
- 4 large skinless chicken breast fillets
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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Put the couscous and spice mix in a small heatproof bowl and pour over 50ml hot water. Cover and set aside for 5 mins. Fluff the grains up with a fork, then stir in the apricots, pine nuts and parsley. Season with salt and pepper.
Heat oven to 190C/170C fan/gas 5. Make a large slit down one side of each chicken breast to form a pocket. Stuff the couscous mixture inside, then sit the chicken in a small roasting tin. Brush over the oil and roast for 20 mins until cooked through. Serve with roasted baby new potatoes and a crisp green salad.
For a veggie alternative, mix the couscous mixture with 50g crumbled feta and spoon into 4 large flat mushrooms. Drizzle with 1 tbsp oil and bake for 20 mins. Serve with tzatziki.