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Chargrilled lemon chicken with couscous

Name: Chargrilled lemon chicken with couscous
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 4 skinless chicken breasts; Grated zest and juice of 1 large lemon; ¼ tsp chilli flakes; 2 tbsp olive oil; 1 garlic clove, finely chopped; 3 fresh rosemary sprigs; 500ml vegetable stock, hot; 200g giant couscous (also called mograbiah; we like Merchant Gourmet Giant Couscous, from Waitrose); 125g ball mozzarella, torn; 2 x 225g jars mixed antipasti, drained and finely chopped; Small handful fresh parsley leaves

Published: 30 Apr 10
Updated: 18 Mar 24

This lemon chicken recipe is a great-tasting dish that’s perfect for quick and easy entertaining.

Easy
May 2010

Test kitchen approved

Serves 4
Takes 20 min to make, 10 min to cook, plus marinating

This lemon chicken recipe is a great-tasting dish that’s perfect for quick and easy entertaining.

Nutrition: per serving

Calories: 544kcals
Fat: 23.5g (5.8g saturated)
Protein: 51.3g
Carbohydrates: 30.7g (0.5g sugar)
Salt: 1.2g

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Ingredients

4 skinless chicken breasts
Grated zest and juice of 1 large lemon
¼ tsp chilli flakes
2 tbsp olive oil
1 garlic clove, finely chopped
3 fresh rosemary sprigs
500ml vegetable stock, hot
200g giant couscous (also called mograbiah; we like Merchant Gourmet Giant Couscous, from Waitrose)
125g ball mozzarella, torn
2 x 225g jars mixed antipasti, drained and finely chopped
Small handful fresh parsley leaves

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Method

Place the chicken breasts between sheets of cling film and carefully flatten with a rolling pin until they are about 5mm thick. Place in a dish with the lemon juice, half the lemon zest, chilli, olive oil, garlic and leaves from 1 sprig of rosemary. Set aside for 20 minutes.
Heat a griddle pan until smoking, then reduce the heat. Add the chicken and cook for 6 minutes, turning halfway, until cooked through. Transfer to a board to rest.
Meanwhile, pour the stock into a large saucepan. Add the couscous and simmer for 6-8 minutes until tender. Drain off any excess liquid and stir through the remaining rosemary, leaves finely chopped. Fork through the remaining lemon zest, mozzarella, chopped antipasti and parsley. Season well and serve with the chargrilled chicken.