- 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
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 cucurbit, 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…
- 2 boneless, skinless chicken breasts
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.
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.