This is a fresh and zesty weeknight meal you can knock up in under 30 minutes – maybe even 20, if you get your act together.
Feeds 4
Ingredients
2 skin-on, boneless chicken breasts
Salt and pepper
1 mugful (dried) wholewheat couscous
1 lemon
Olive oil
1 red pepper
2/3 cucumber
2 handfuls cherry tomatoes
½ small red onion (¼ of a large one)
2 – 3 cooked beetroot from a packet
12 Kalamata olives, pitted
100g feta cheese
1 tsp dried oregano
4 tbsp Greek yogurt
Splash of milk (optional)
Method:
First, boil a kettle for the couscous.
Get started by cooking the chicken breasts. If the breasts are thick or have an uneven thickness, give them a gentle pound with a meat mallet or rolling pin to ensure the chicken cooks evenly.
Preheat a heavy-bottomed frying pan over medium heat. Drizzle the chicken breasts lightly with olive oil, then season generously with salt and pepper. Add a small drizzle of olive oil to the pan, then cook, skin-side down to start with. When you have a nice dark golden crust, flip over and cook on the other side. When the chicken feels firm and bouncy to the touch, it’s done. Remove to a plate, cover with foil and leave to rest.
Meanwhile, measure the couscous and pour into a large heatproof glass bowl with a big pinch of salt. Pour over 1.5 mugs of boiling water and nestle in half a lemon, cut-side up. Cover with a plate and leave to steam.
While the chicken is frying and the couscous is steaming, get on with chopping the vegetables. Thinly slice the pepper, chop the cucumber into small bite-sized pieces, halve or quarter the tomatoes and finely dice the red onion. Cut the beets into bite-sized pieces. Tear the pitted olives in half.
To make the dressing, add the feta to a small bowl and use a fork to crumble. Add the oregano and a pinch of salt and pepper, then squeeze in the juice of the other half of the lemon. Add the Greek yogurt, then stir to combine. Loosen with a small splash of milk, if required.
Squeeze the hot lemon juice into the couscous, drizzle in a little olive oil, then fluff up with a fork.
To assemble, get a large, high-sided tray or platter and tip in the couscous, smoothing it into an even layer. Sprinkle over the chopped vegetables and olives as evenly as you can, so each section of the salad has roughly an equal amount of everything.
Slice the chicken breasts, then arrange evenly over the salad, taking care to ensure any resting juices get poured over the couscous, too. Dollop most of the dressing randomly over the salad, saving a little to serve alongside. Bring the whole thing to the table with a big serving spoon and dive in.
Caroline Feeds 