Grilled Chicken with Couscous Salad

Grilled Chicken with Couscous Salad

This fresh and flavour-packed dish features tender grilled chicken breast served alongside a vibrant couscous salad with cherry tomatoes, red onion, and parsley. Perfect for a light yet satisfying meal.

Serves: 4
Preparation time: 20 minutes (plus marinating)
Cooking time: 15 minutes

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (approx. 150-200g each)
• Juice and zest of 1 lemon
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp sea salt
• ½ tsp freshly cracked black pepper
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp fresh parsley, chopped

For the Couscous Salad:

• 1 cup (200g) couscous
• 1½ cups (375ml) hot chicken stock or vegetable stock
• ½ cup cherry tomatoes, halved
• ¼ red onion, finely diced
• 1 small cucumber, diced
• 1 medium carrot, grated
• 3 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped (optional)

For the Dressing:

• Juice of 1 lemon
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and freshly cracked black pepper to taste

To Serve:

• Lemon wedges
• Fresh parsley for garnish

Method

1. Marinate the Chicken:

• In a bowl, mix lemon juice, lemon zest, olive oil, garlic, salt, pepper, smoked paprika, oregano, and parsley.
• Add the chicken breasts, ensuring they’re evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

2. Prepare the Couscous Salad:

• Place the couscous in a heatproof bowl and pour over the hot stock. Cover with cling film and let it sit for 5-10 minutes until the liquid is absorbed.
• Fluff the couscous with a fork, then mix in cherry tomatoes, red onion, cucumber, carrot, parsley, and mint.

3. Make the Dressing:

• In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper. Drizzle over the couscous salad and toss to combine.

4. Grill the Chicken:

• Heat a grill pan or barbecue over medium-high heat.
• Remove the chicken from the marinade and grill for 6-7 minutes per side, or until fully cooked (internal temperature should reach 75°C). Rest for 5 minutes before slicing.

5. Assemble and Serve:

• Plate the couscous salad and top with sliced grilled chicken. Garnish with fresh parsley and serve with lemon wedges on the side.

Tips

• Add crunch: Sprinkle toasted almonds or sunflower seeds over the salad for extra texture.
• For extra smokiness: Add a pinch of smoked paprika to the couscous for a subtle kick.
• Save time: Prepare the salad ahead of time and store it in the fridge. Add the dressing and parsley just before serving.

This simple yet stunning dish is sure to impress with its balance of fresh, smoky, and zesty flavours!