Chargrilled Spiced Chicken W Couscous with Pine Nuts

Name: Chargrilled Spiced Chicken W Couscous with Pine Nuts
Cuisine: Fusion
Ingredients: chicken breasts; paprika; black pepper; olive oil; garlic cloves; lemon juice; coriander; chicken broth; couscous; coriander; pine nuts; apricots

Yield

servings

Prep

20 min

Cook

20 min

Ready

40 min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
chargrilled spiced chicken
4	each	chicken breasts boneless skinless
10	ml	paprika	*
1	x	black pepper freshly ground	*
6	tablespoons	olive oil
1	each	garlic cloves peeled, crushed
1	tablespoon	lemon juice
1	x	coriander fresh sprigs, to garnish	*
couscous
500	ml	chicken broth or vegetable	*
275	grams	couscous
4	tablespoons	coriander freshly chopped
50	grams	pine nuts kernels
75	grams	apricots dried, chopped

Ingredients

Amount	Measure	Ingredient	Features

chargrilled spiced chicken
4	each	chicken breasts boneless skinless
1E+1	ml	paprika	*
1	x	black pepper freshly ground	*
9E+1	ml	olive oil
1	each	garlic cloves peeled, crushed
15	ml	lemon juice
1	x	coriander fresh sprigs, to garnish	*

couscous
5E+2	ml	chicken broth or vegetable	*
275	grams	couscous
6E+1	ml	coriander freshly chopped
5E+1	grams	pine nuts kernels
75	grams	apricots dried, chopped

Directions

Split each chicken breast almost in half horizontally, open out like a book and place between sheets of clingfilm.

Beat with a rolling pin to flatten the chicken.

Remove clingfilm, sprinkle with paprika, salt and pepper, then drizzle over 2 tbsp olive oil.

Heat a griddle pan or grill until hot then cook the chicken this in batches if your griddle or grill pan isn?t large enough).
Meanwhile, put the remaining olive oil, garlic, lemon juice and seasoning in a screw-topped jar and shake well to mix.
When the chicken is cooked, cut it into strips and arrange on top of the couscous.

Drizzle over the dressing and serve garnished with the sprigs of fresh coriander.

COUSCOUS WITH PINE NUT KERNELS AND APRICOTS In a large saucepan bring 500ml chicken or vegetable stock to the boil.

Stir in 275g couscous and season with salt and pepper.

Cover, remove the saucepan from the heat and leave for 5 minutes or until the stock has been absorbed.

Add 4 tbsp freshly chopped coriander, 50g toasted pine nut kernels and 75g chopped dried apricots.

Serve topped with the chargrilled chicken strips.