Categories: August

Ingredients

• 4 chicken breasts, cut into 2cm chunks
• zest and juice of 1 lemon
• 1 hot red chilli, deseeded and cut into thin strips
• 1 tsp whole cumin seeds
• 1 garlic clove, finely chopped
• 6 tbsp extra-virgin olive oil
• 300g couscous
• 2 good handfuls of red and yellow cherry tomatoes, halved
• 280g roasted red peppers, drained and cut into fat strips
• few fresh basil leaves, finely shredded
• Greek yogurt, to serve

Directions

1. Put the chicken pieces into a large mixing bowl, add most of the lemon zest and all the juice, most of the chilli strips, the cumin seeds, garlic, a little salt and pepper and 2 tablespoons of the oil. Mix well and set aside to marinate.

2. Place the couscous in a mixing bowl and add 350ml boiling water. Cover and set aside for a few minutes.

3. Heat 2 tablespoons of oil in a large frying pan or wok until really hot. Add the chicken and its marinade, and fry until golden brown all over and cooked through. Add the tomatoes, peppers and basil to the pan and cook for a minute or so to let the tomatoes soften.

4. Stir the remaining oil into the couscous with a fork, fluffing up the grains. Season well with salt and pepper. Sprinkle the chicken with the remaining lemon zest and chilli strips, and add a spoonful of the Greek yogurt. Serve with the couscous.

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