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Grilled Moroccan chicken with lemony couscous & carrot salad
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Total Time:
35 minutes
Moroccan-inspired juicy chicken dish ready in just over 30 minutes. Pounded chicken cooks faster and stays moist. Boosted with lean protein and topped with harissa yogurt and fresh coriander. Bon appétit!
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
Instructions:
  • Preheat a griddle pan or frying pan over medium heat until very hot. Slice the onion into 8 thin wedges and grate the carrot. Cook the onion wedges on the griddle, turning occasionally until softened and nicely marked. Flatten the chicken breasts with a pan, score them, drizzle with olive oil, season with salt, pepper, and cumin, and rub well. Place couscous in a bowl with salt, cover with boiling water, and let it sit. Grill the chicken alongside the onions for 4 minutes on each side until golden and cooked through. Mix lemon zest and juice into the couscous. Season and fluff with a fork. Combine carrot, lemon juice, olive oil, and coriander. Plate the couscous, chicken, and onions. Top with carrot salad and a dollop of yoghurt mixed with harissa.

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