Spiced Chicken and Minty Couscous

This is a lovely recipe and makes a nice hearty lunch or light dinner. Top tip: For the best results,marinade the chicken the night before you intend make this dish.

Prep: 30 min Cook: 10 min Makes: 2
Calories: 315 Fat: 8 g Carbohydrates: 12 g Protein: 32 g


  • 2 small chicken breasts
  • 1 garlic clove, crushed
  • 1 red chilli, finely chopped
  • 2 cm of fresh root ginger, peeled + grated
  • 1 tsp. ground cumin
  • 1/2 tsp. turmeric
  • 2 tbsp. extra virgin olive oil
  • Pinch of sea salt
  • 75g couscous
  • Mint leaves finely chopped
  • Juice and rind from half a lemon


  • Cut the chicken in to slices, and place in a medium sized bowl.
  • Cover the chicken with the crushed garlic, finely chopped red chilli, the fresh root ginger and the spices.
  • To this add the grated rind of the lemon and squeeze over the juice.
  • Add half of the olive oil and ensure all of the chicken is equally coated in the mixture.
  • Cover with cling film and place in the fridge for a minimum of 30 minutes but ideally 3-4 hours.
  • Cover the 75g of couscous with boiling water, cover and leave to absorb for 5 minutes.
  • Meanwhile in a non-stick griddle pan over a medium heat dry fry the chicken pieces until cooked through.
  • Fluff the couscous and add the finely chopped mint leaves, the remainder of the olive oil and a squeeze of lemon juice.
  • Serve the couscous in a bowl or plate topped with the chicken and a sprig of mint.


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