Ingredients Jump to Instructions ↓

  1. 1/2 cup (125ml) chicken or vegetable stock

  2. 20g butter

  3. 1/2 cup (100g) couscous

  4. 4 garlic cloves, crushed

  5. 2 tablespoons olive oil

  6. salt and pepper

  7. zest and juice of 1-2 lemons

  8. 4 small chicken breasts

  9. 2 quarters of preserved lemon, finely chopped

  10. 1 bunch mint, roughly chopped

  11. 1 bunch flat leaf parsley, roughly chopped

  12. 130g bag mixed lettuce leaves

  13. 1/2 cup olives, roughly chopped

Instructions Jump to Ingredients ↑

  1. Place stock and butter in a small saucepan and bring to the boil. Remove from the heat and stir in couscous. Cover and stand for 5 minutes.

  2. Pre-heat char-grill, grill plate or large flat pan.

  3. Combine garlic, olive oil, salt and pepper and half of the lemon zest and juice in a large bowl. Lay chicken on a large plate and pour over a third of garlic and lemon oil; turn to coat in mixture.

  4. Cook chicken for 8-10 minutes or until cooked through, turning halfway.

  5. Meanwhile, add fluffed up couscous to remaining lemon oil mixture; toss to combine. Add preserved lemon, herbs, lettuce leaves and olives and toss gently.

  6. Slice chicken thickly and serve on the couscous salad; drizzle with extra olive oil if desired.


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