Chicken with Lemon and Courgette Couscous


2 chicken fillets, skinless

200g couscous

400ml chicken stock

4 courgettes, grated

2 lemons, 1 halved, 1 cut into wedges


Tip the couscous into a large bowl and pour over the stock. Cover and leave for 10 minutes until fluffy and all the stock has been absorbed. Heat 1 tbsp oil in a pan 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 halves.

Halve the chicken breasts horizontally and put each piece on a sheet of clingfilm. Cover with another sheet and beat each piece out with a rolling pin to make it thinner, and then season.

Heat the remaining oil in a large pan and fry the chicken for about 2 minutes on each side until cooked through. Squeeze over the juice from the other lemon half and serve with the couscous and lemon wedges on the side.

Source: BBC Good Food Magazine

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Soil Association
2015 Taste of the West Award
Food and Drink Devon
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