GRILLED MOROCCAN CHICKEN WITH LEMONY COUSCOUS & CARROT SALAD
Inspired by the beautiful flavours of Morocco, this punchy dish can be on the table in little over half an hour. Bashing the chicken, so it's roughly the same thickness all over not only increases the surface area for all that lovely flavour, but it speeds the cooking time right up, and helps to keep the chicken nice and juicy. Chicken is a great source of lean protein, and will help your muscles recover and repair themselves. And to finish, add a dollop of harissa-spiked yoghurt and a scattering coriander leaves to bring the whole story together perfectly. Enjoy!
Provided by Jamie Oliver
Categories Couscous
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Place a griddle pan or frying pan over a medium heat to get screaming hot.
- Peel and slice the onion into 8 thin wedges, then peel and coarsely grate the carrot.
- Cook the onion wedges on the griddle, turning every 1 to 2 minutes until softened and bar-marked.
- Meanwhile, lay the chicken breasts on a chopping board, cover with a sheet of greaseproof paper and bash the thick-end with the bottom of a pan until roughly the same thickness all over.
- Discard the paper and lightly score a criss-cross pattern into the top of the chicken with a sharp knife.
- Drizzle with a little olive oil, sprinkle over a pinch of sea salt and black pepper, and the cumin, then rub all over.
- Put the couscous into a bowl with a pinch of salt, then pour over 225ml of boiling water and cover.
- Add the chicken to the griddle alongside the onion wedges and cook for 4 minutes on each side, or until the chicken is golden and cooked through.
- Finely grate the lemon zest into the couscous, squeeze in half the juice, then fluff it up with a fork and season to taste.
- Place the carrot in a bowl, squeeze over the remaining lemon juice and add a splash of extra virgin olive oil. Pick and tear over the coriander leaves, then toss together and season to taste.
- Divide the couscous between your plates and top each with a grilled chicken breast and onion wedges. Add a little pile of carrot salad to each, then swirl the yoghurt and harissa together and dollop over the top.
Nutrition Facts : Calories 467 calories, Fat 11.4 g fat, SaturatedFat 2.3 g saturated fat, Protein 38.8 g protein, Carbohydrate 55.1 g carbohydrate, Sugar 9.5 g sugar, Sodium 0.9 g salt, Fiber 7.1 g fibre
LEMON COUSCOUS
This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.
Provided by redveeder
Categories Side Dish
Time 15m
Yield 3
Number Of Ingredients 9
Steps:
- Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
- Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g
COUSCOUS WITH GRILLED SUMMER VEGETABLES AND LOADS OF HERBS
This couscous recipe is quite different from the norm because instead of boiling or steaming the couscous you just feed it from ray with a really tasty dressing. This means it keeps a slight bite which I think is mote interesting for salad.
Provided by Jamie Oliver
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as its soaks in. While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on the naked flame of my gas burner. If you don't have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be. When fully blackened, place in a sandwich bag, wrap in plastic wrap or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop. On a very hot ridged grill pan, lightly char the asparagus and patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chilies and torn or chopped herbs. Mix well. Add the olive oil and lemon juice dressing and toss well. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It's a beautiful thing.
- Mix together all the ingredients
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