Grilled Moroccan chicken with lemony couscous & carrot salad

Name: Grilled Moroccan chicken with lemony couscous & carrot salad
Total time: 35 min
Yield: 2
Ingredients: 1 red onion; 1 carrot; 2 skinless free-range chicken breasts; olive oil; 1 teaspoon ground cumin; 125g wholewheat couscous; 1 lemon; extra virgin olive oil; ½ bunch fresh coriander (15g); 2 tablespoons natural yoghurt; 2 teaspoons harissa

with harissa yoghurt

“Inspired by the beautiful flavours of Morocco, this punchy dish can be on the table in little over half an hour. Bashing the chicken, so it’s roughly the same thickness all over not only increases the surface area for all that lovely flavour, but it speeds the cooking time right up, and helps to keep the chicken nice and juicy. Chicken is a great source of lean protein, and will help your muscles recover and repair themselves. And to finish, add a dollop of harissa-spiked yoghurt and a scattering coriander leaves to bring the whole story together perfectly. Enjoy! ”

Serves 2

Cooks In35 minutes

DifficultyNot too tricky

Couscous

Nutrition per serving

Calories 467 23%
Fat 11.4g 16%
Saturates 2.3g 12%
Sugars 9.5g 11%
Salt 0.9g 15%
Protein 38.8g 78%
Carbs 55.1g 21%
Fibre 7.1g -

Of an adult's reference intake

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Ingredients

1 red onion
1 carrot
2 skinless free-range chicken breasts
olive oil
1 teaspoon ground cumin
125g wholewheat couscous
1 lemon
extra virgin olive oil
½ bunch fresh coriander , (15g)
2 tablespoons natural yoghurt
2 teaspoons harissa

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Method

Place a griddle pan or frying pan over a medium heat to get screaming hot.
Peel and slice the onion into 8 thin wedges, then peel and coarsely grate the carrot.
Cook the onion wedges on the griddle, turning every 1 to 2 minutes until softened and bar-marked.
Meanwhile, lay the chicken breasts on a chopping board, cover with a sheet of greaseproof paper and bash the thick-end with the bottom of a pan until roughly the same thickness all over.
Discard the paper and lightly score a criss-cross pattern into the top of the chicken with a sharp knife.
Drizzle with a little olive oil, sprinkle over a pinch of sea salt and black pepper, and the cumin, then rub all over.
Put the couscous into a bowl with a pinch of salt, then pour over 225ml of boiling water and cover.
Add the chicken to the griddle alongside the onion wedges and cook for 4 minutes on each side, or until the chicken is golden and cooked through.
Finely grate the lemon zest into the couscous, squeeze in half the juice, then fluff it up with a fork and season to taste.
Place the carrot in a bowl, squeeze over the remaining lemon juice and add a splash of extra virgin olive oil. Pick and tear over the coriander leaves, then toss together and season to taste.
Divide the couscous between your plates and top each with a grilled chicken breast and onion wedges. Add a little pile of carrot salad to each, then swirl the yoghurt and harissa together and dollop over the top.