— CHARGRILLED SPICED CHICKEN — 4 boneless skinless chicken breasts
10 ml paprika
salt and freshly ground black pepper 6 tbsp olive oil
1 clove garlic — peeled and crushed
1 tbsp lemon juice
fresh coriander sprigs — to garnish — COUSCOUS — 500 ml chicken or vegetable stock
275 g couscous
4 tbsp freshly chopped coriander
50 g toasted pine nut kernels
75 g chopped dried apricots
1. Split each chicken breast almost in half horizontally, open out like a book and place between sheets of clingfilm. Beat with a rolling pin to flatten the chicken. Remove clingfilm, sprinkle with paprika, salt and pepper, then drizzle over 2 tbsp olive oil.
2. Heat a griddle pan or grill until hot then cook the chicken breasts for 8-10 minutes, turning once (you might have to do this in batches if your griddle or grill pan isn?t large enough).
3. Meanwhile, put the remaining olive oil, garlic, lemon juice and seasoning in a screw-topped jar and shake well to mix.
4. when the chicken is cooked, cut it into strips and arrange on top of the couscous. Drizzle over the dressing and serve garnished with the sprigs of fresh coriander.
COUSCOUS WITH PINE NUT KERNELS AND APRICOTS
In a large saucepan bring 500ml chicken or vegetable stock to the boil. Stir in 275g couscous and season with salt and pepper. Cover, remove the saucepan from the heat and leave for 5 minutes or until the stock has been absorbed. Add 4 tbsp freshly chopped coriander, 50g toasted pine nut kernels and 75g chopped dried apricots. Serve topped with the chargrilled chicken strips.