Helen RandellLow-fat chicken with lemony couscous
October 31st 2008 22:32
This chargrilled chicken with lemony couscous recipe was taken from a recent edition of the Delicious magazine – and it is sensational.
4 x 170g chicken breast fillets
2 tbs olive oil, plus extra to brush
1 cup couscous
1 cup hot vegetable stock
2 tbs lemon juice, plus wedges to serve
2 tbs toasted pine nuts
½ cup roughly chopped flat-leaf parsley
steamed green beans to serve
Using a meat mallet, pound each chicken breast between plastic wrap until about 1.5cm thick. This is particularly good after a stressful day at work – it’s also good for scaring flatmates into submission.
Heat a chargrilled pan over high heat. Brush chicken with a little olive oil, season with salt and pepper and chargrill for 3-4 minutes on each. Remove from heat and cover loosely with foil and keep warm.
Meanwhile, place couscous in a bowl with the stock, cover tightly with plastic wrap and set aside for 4 minutes. Fluff the grains with a fork then stir in the remaining ingredients and season. Slice chicken, then serve on couscous with beans and lemon wedges.
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