Time: 15 mins
My 5 year old had his Christmas concert this evening (he’s a very proud shepherd number 1), so I took the chance to have an adult tea tonight, that just means something with identifiable vegetables! Hence bright and beautiful couscous. Couscous has a tendency to be bland, but the mix of garlic, fresh herbs and lemon really give it bundles of taste.
This recipe feeds about 6. (Even though there’s only 2 of us I tend to make this much and then we’ve got it for lunch tomorrow too.)
You will need:
- 500g couscous
- 2 chicken breasts
- 1 apple, roughly chopped
- 1 handful sultanas
- 2 stock cubes (I use OXO chicken)
- 1/4 cucumber
- 1 stick celery
- 4 spring onions
- handful of flatleaf parsley or fresh coriander leaves
- 1 clove garlic, chopped
Add a splash of olive oil to a large saucepan and gently fry the garlic for a few minutes – don’t let it brown as this changes the taste. Add the couscous and stir around in the garlicy oil then add the sultanas and 800ml boiling water, stir well and put a lid on. Remove from the heat and leave to stand for 10-15 minutes.
While this is standing griddle or grill your chicken breasts (I use a George Forman grill) and roughly chop the rest of the ingredients.
Once the water has been absorbed by the couscous, fluff up and separate the grains with a fork. Season, add the chopped herbs and fruit / vegetables and mix well. Slice the cooked chicken and place on top.
Serve with a wedge of lemon and some chilli oil to squeeze and drizzle on top – delish!