Name: Lemon chicken with fruity olive couscous
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Cuisine: North African
Ingredients: 4 skinless chicken breasts; juice 2 lemons; 2 tbsp olive oil; 1 tsp dried chilli flakes; 3 garlic cloves crushed; 200g couscous; 85g sultana; 250ml hot chicken stock; 85g pitted green olive; 400g can chickpeas drained; 2 tbsp chopped flat-leaf parsley

Lemon chicken with fruity olive couscous

4 skinless chicken breasts
juice 2 lemons
2 tbsp olive oil
1 tsp dried chilli flakes
3 garlic cloves
crushed

For the couscous

200g couscous
85g sultana
250ml hot chicken stock
85g pitted green olive
400g can chickpeas
drained
2 tbsp chopped flat-leaf parsley

Method

step 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.
step 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.
step 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.
step 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.