So I have only made couscous a few times. However I looked into a couscous dish that has a good healthy list of ingredients. In this dish, you got the sweet, the sour and the salty served in a nice big bowl or tray at the table as a wonderful comfort food dish. The reason couscous came to mind is because it’s so damb quick and easy. I mean, It’s almost as easy as getting some stock in with the couscous and adding stuff you like.
I was actually thinking about adding salted lemons and/or feta cheese however I did not want to overdo the recipe. The salted lemons would have taken too long and think that both would have spoiled the base flavours. So I only used it as a garnish as you’ll see in the pictures. I did not want to take away from the idea of this being a quick and easy dish.
I love cooking a chicken breast by bashing the crap out of it and grilling it. Although I don’t what that says about me, I do know that you get a nice result of a nice juicy piece of chicken. Now I do prefer the thigh rather than the breast (no pun intended…………… or is there?) which is what most people say, but it can also go to show that it isn’t necessarily the product that’s the issue it’s the way you cook it. My point is that if you are someone who gets frustrated because your chicken breasts always ends up dry, grilling the chicken as this recipe tells you to is a great, easy solution.
Remember my recipes are not apart of some food bible, you don’t have to add everything I add, I just think the flavours combine very nicely but you could make this into your own recipe.
Other than that have a lovely day and if you like this recipe and don’t want to miss out on any more upcoming posts, feel free to subscribe to this blog or follow my social media.
Chicken, lemon and saffron couscous
Light, citrusy and super tasty. A beautiful blend of textured and flavours that make a wonderful comfort food dish.
- 1 lemon juiced and zested
- 400 g instant couscous
- 40 g sultanas
- ½ teaspoon of ground cinnamon
- A pinch of saffron threads
- 450 ml chicken stock
- A handful 20g of coriander roughly chopped (keep a few sprigs).
- 30 g almonds roughly chopped
- 2 chicken breasts
- 50 g red pepper diced
- Olive oil
- Salt and pepper for seasoning
- Lay some baking paper on a chopping board, place the chicken breasts on top and then place some more baking paper over the chicken breasts. Use a rolling-pin or a frying pan or anything you can use to evenly flatten the chicken. You you to bash the chicken breasts to about an inch thick. This way chicken will cook quickly. Take baking paper off the chicken and then season with salt and pepper on bother sides. Set aside and wash your hands and your chopping board if need be.
- Get a frying pan on medium heat, add some olive oil and your diced red peppers and saute them for about 5 minutes. Transfer to a bowl or container and set aside.
- Add the couscous, red pepper, sultanas, cinnamon, lemon zest, saffron, salt, pepper and a glug of olive oil in a bowl. After that add the stock and mix well. Cover the bowl with cling wrap and set aside to steam for 10 minutes.
- In the meantime, get a griddle pan (you can use a frying pan if you don't have a griddle pan) on high heat, drizzle in a bit of olive oil and then carefully lay the chicken in the HOT pan. As the chicken is nice and flattened it will only need 3-4 minutes on each side.
- Once the chicken is cooked through and has a lovely golden colour transfer to a board then cut into cubes.
- Remove the cling film from the bowl with the couscous, add the chicken, lemon juice, coriander, one last dash of oil and then mix through (don't forget to check the seasoning). Transfer to a nice plate or platter if you wish, top with the chopped almonds and a few sprigs of coriander and serve.