Perfect when you want a speedy, healthy meal. Butterflying the chicken makes it cook in a flash and gives it a smoky, chargrilled taste that goes well with the spicy couscous.


  • For the chicken

  • 1 chicken breast,

  • ½ clove garlic, finely chopped

  • 1 cm ginger, finely chopped

  • ½ red chilli, finely diced

  • ½ lemon, zested

  • 1 tbsp coriander, chopped

  • 1 tbsp flat parsley, chopped

  • 3 tbsp olive oil

  • For the couscous

  • 80ml/ 3 fl oz water

  • 80ml/ 3 fl oz chicken stock

  • 25g/ 1 oz butter

  • 200g/ 7 oz couscous

  • 40g/ 1½ oz raisins

  • ¼ cup curry vinaigrette (see below)

  • 2 spring onions, sliced

  • 1/8 tsp harissa paste

  • 40g/1½ oz pine nuts

  • For the curry vinaigrette

  • 3tbsp lemon juice

  • 1 garlic clove, crushed

  • 1 tsp Dijon mustard

  • 1 tsp curry powder

  • ¼ tsp ginger, grated

  • 80ml/ 3 fl oz olive oil

  • 80ml/ 3 fl oz vegetable oil


  • 1.

    In a pan, boil the water, chicken stock and butter. Place the couscous and raisins in a bowl then pour the stock over and cling tightly for 10 minutes.

  • 2.

    Remove all skin and sinew from the chicken breast. Butterfly the breast then beat with a rolling pin under cling film. Place in a dish, add the rest of the ingredients and allow it to marinate for as long as you wish. Pan sear or grill the chicken for 2-3 minutes on each side.

  • 3.

    In a blender add all the ingredients for the vinaigrette except the oil. With the motor running slowly add the oil. Season according to taste. Fork through the couscous and add the spring onions, raisins, harissa paste, vinaigrette and pine nuts. Serve with the chicken.

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