Moroccan Couscous + Charred Chicken

• servings: 2

Ingredients

COUSCOUS

1/2 tsp paprika

1 tsp ground coriander

1 tsp ground black pepper

1 tsp ground cumin

1 tsp salt

2 tbsp olive oil

150g couscous

1 pinch saffron strands

200ml chicken stock

CHICKEN

2 chicken breast

1 tbsp harrissa paste

1 tbsp olive oil

1 lemon

GARNISH

1 red onion

50g pistachio

6 spring fresh mint

1/2 buch coriander

1 tbsp natural yoghurt

crumble of feta cheese

Directions

Place the spices and the salt into a heatproof mixing bowl and stir in the olive oil to make a paste. Add the couscous and the saffron stands to the bowl. Boil the chicken stock and pour it over the couscous. Cover the bowl with cling film and leave for 5 minutes to cook.

Remove any skin from the chicken breasts the bufferly by slicing across the middle of the breast but not all the way through. Bash them out with a rolling pin between two sheets of baking paper. Rub the harissa paste into the chicken with the oil and the zest of the lemon. Preheate a cast iron griddle pan until smoking hot then grill the chicken for 3 minutes on each side until charred and cooked through.

Squeeze the juice of the lemon into the couscous. Peel and finely slice the red onion. Toss the onions slices, and pistachio nuts into the couscous along with plenty of ripped mint and coriander leaves.

Divide the couscous between two plates. Strip the cooked, charred chicken into pieces and scatter onto the bed of dressed couscous. Spoon over the yoghurt and garnish with an extra pinch of paprika.