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.

INGREDIENTS

• 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

DIRECTIONS

• 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.