Ingredients
2 large fresh chicken breast – skinned and butterflied
2 cups of couscous
1 garlic clove puree
1 onion finely diced
1 handful Sun dried tomatoes sliced
1 handful olives sliced
1 red pepper finely sliced
1 teaspoon thyme fresh
1 tablespoon lemon juice
500ml Vegetable stock
10 ml Olive oil
Method
1. First make couscous chop and prepare all vegetables then place in a large bowl, add lemon juice, vegetable stock, oil and herbs give a good stir with a spoon then add couscous and stir well once more then place to one side cover with allowing the couscous to set, this normally take around 5- 10 minutes.
2. Place non stick grilling pan on high heat, if you're using a normal pan just add a little oil make sure the oil is hot before you placed the chicken breast in the pan. When cooking allow cooking time of 2 minutes each side then reduce the heat of the pan. Cook for a further 4 minutes medium heat on each side, whilst cooking start make the bean salad recipe below.
Recipe followed should take 20 minutes to prepare and cook.
