Chicken with lemon & courgette couscous

Chicken with lemon & courgette couscous

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(109 ratings)

Prep: 20 mins Cook: 15 mins - 20 mins


Serves 4
Add a touch of zest to your midweek meal with this low-fat family supper

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal275
  • fat7g
  • saturates1g
  • carbs29g
  • sugars4g
  • fibre1g
  • protein25g
  • salt0.37g
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  • 200g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 400ml chicken stock
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 courgettes, grated



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 lemons, 1 halved, 1 cut into wedges



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 boneless, skinless chicken breasts


  1. 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 halves.

  2. 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. 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 half and serve with the couscous and lemon wedges on the side.

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Comments, questions and tips

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19th Aug, 2012
Just made the couscous as a side for pork fillet with a Greek-style coating (Ainsley Harriot). Was extremely delicious and very filling (quartered the ingredients to serve one and there's plenty left for lunch!). Am only giving four stars as I feel 'seasoning' needs to be expanded. I added chilli and paprika flakes, which worked very well. Just ordinary seasoning would be too bland in my opinion. But this is definitely something I will make again - hopefully its just as good cold!
5th Aug, 2012
I added a small chilli and garlic when frying the courgette after reading the comments about it being bland. It worked really well and as it's such a quick and easy recipe I'll definitely make it again.
2nd Aug, 2012
I added a preserved lemon and a garlic clove to the courgettes while frying and cut the oil to one teaspoon. I cooked the courgettes long enough for the water to evaporate. The chicken was cut up into bite size chunks and coated in a spoonful of harissa before frying. Delicious, very quick to make and uses up the courgette glut!.
3rd Jul, 2012
Added some mint to the cous cous and cooked the chicken breasts in the oven with some cherry tomatoes which added a bit of extra flavour to the dish. Very nice healthy dinner.
2nd Jul, 2012
Cooked this last night and the whole family really enjoyed it. I used turkey instead of chicken, cheaper and makes a change for us. Very quick and easy to make, a nice quick dinner.
14th Jun, 2012
Made this tonight as someone else had suggested I added spring onion & red pepper, tasted delicious will definitely be on my menus from now on.
11th Jun, 2012
Literally the worst recipe I have ever used, avoid.
11th May, 2012
made this last nite spread some morrocan spice mix & harissa to spice it up a bit gorgeous
5th May, 2012
OK, I've cracked it! The recipe seemed a bit bland as it was so I added two preserved lemons, chopped, to the couscous, with a heaped teaspoon of ras-el hanout spice blend and some chopped mint. I agree with other comments here that it is difficult to make the courgettes crispy and that they release a lot of liquid so I used slotted and wooden spoons to press out the water from each heap of grated courgette as I added it to the couscous. Finally, to increase the flavour and bite of the chicken, I covered them in a bit of flour mixed with ras-el hanout before frying. To achieve the flat fillets described in the recipe I just got my butcher to open the chicken breasts for me, which he normally suggests here in South East France. They were perfect after 2.5 minutes in the pan each side. With those small modifications, this was a really delicious meal !
30th Apr, 2012
it was really tasty, i added some mushrooms and fresh chilli to the couscous and it was delicious, its very much a summer dish i would say very tasty and light


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