Ingredients:
Makes 4 servings
- 200g couscous
- 400ml chicken stock
- 2 tbsp olive oil
- 2 courgettes, grated
- 1 lemon, cut into 4 wedges
- 2 boneless, skinless chicken breasts
- paprika
- salt and pepper
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 wedges.
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 with salt, pepper and paprika. 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 wedge and serve with the couscous and remaining lemon wedges on the side.
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