Lemon chicken with fruity olive couscous

Lemon chicken with fruity olive couscous

  • 1
  • 2
  • 3
  • 4
  • 5
(29 ratings)

Prep: 20 mins Cook: 8 mins


Serves 4
A low-fat dish of grilled citrus chicken with fresh salad that can be whipped up for a quick supper

Nutrition and extra info

Nutrition: per serving

  • kcal460
  • fat11g
  • saturates2g
  • carbs49g
  • sugars15g
  • fibre4g
  • protein39g
  • salt2.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 skinless chicken breasts
  • juice 2 lemons



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

  • 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…

  • 1 tsp dried chilli flakes
  • 3 garlic cloves, crushed

For the couscous

  • 200g couscous



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

  • 85g sultana
  • 250ml hot chicken stock
  • 85g pitted green olive
  • 400g can chickpeas, drained
  • 2 tbsp chopped flat-leaf parsley


  1. Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book. Whisk together the lemon juice, olive oil, chilli flakes and garlic. Pour half over the chicken and marinate for 15 mins.

  2. Meanwhile, put the couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.

  3. Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.

  4. Fluff up the couscous with a fork and stir in the olives, chickpeas, parsley and the other half of the marinade. Season and serve with the chicken.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Aug, 2012
Great, easy & quick after work dinner - delicious!
25th Jul, 2012
This was good, I omitted the sultanas and used capers in stead & served with yoghurt. Fresh, healthy & tasty!
3rd Jul, 2012
Really easy but great flavours. Will definitely make again.
24th Jun, 2012
I found this way too much couscous for 4 people, half would have been enough and the dressing would have worked better on the smaller amount. It was really tasty though.
libby0's picture
28th Mar, 2012
delicious and healthy
3rd Mar, 2012
Very easy to do and full of flavour. Left out the chickpeas (not a big love in our household) and added a variety of roast vegetables to the cous cous to up veg intake.
Frantic Flapjack
1st Mar, 2012
This was a very good recipe. The chicken turned out really well. Lots of couscous so good for lunch the next day. Left out the olives.
28th Feb, 2012
Really tasty and simple meal.
2nd Feb, 2012
oh and left overs nice cold for lunch the next day :)
2nd Feb, 2012
Nice quick mid week recipie - skipped the olives as we don't like them and used chopped dried prunes instead of sultanas as we had them and they needed using up - worked really nicely. Perhaps a little on the dry side - you definitly need decent chicken and perhpas a dollop of greek yogurt or similar.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?