Ingredients
4 chicken breast fillets
1tbsp olive oil
Freshly ground black pepper
2 lemons, halved
LEMON COUSCOUS
1 cup couscous
1 1/4 cups boiling chicken stock or water
2tbsp butter 2tbsp shredded lemon rind
2tbsp salted capers, rinsed
3tbsp shredded fresh sage leaves
1/4 cup flaked almonds
Directions
1 Preheat a grill pan or a barbecue. Brush the chicken with the olive oil and sprinkle with pepper. Cook the chicken in the hot grill pan or on the barbecue for 5 mins each side, or until cooked through and the juices run clear. Set aside and cover to keep warm. Place the halved lemons on the grill or barbecue, cut side down, and cook for 1 min.
2. To make the lemon couscous, place the couscous in a bowl and pour over the chicken stock or water. Cover lightly with a lid or cling film and stand for 5 mins, or until the liquid has been absorbed.
3. Heat the butter in a large frying pan over medium heat. Add the lemon rind, capers, sage and almonds and cook for 7 mins, or until the almonds are lightly toasted. Add the couscous to the pan and toss to combine.
4. To serve, pile the lemon couscous on to serving plates and top with the sliced grilled chicken and grilled lemons. Serve with salad leaves.
Recipe derived from: Lemons and Limes by Ursula Ferrigno, availabel at Weekends!