Ingredients

The following ingredients have 2 Servings
  • 2 skinless, boneless Chicken breasts
  • 1 Tbsp Oil
  • freshly ground Black pepper
  • 0.875 cup boiling water
  • 4 ozs Couscous
  • 1 Tbsp chopped cilantro
  • 2 tomatoes (cut into small wedges)
  • 0.5 small Red onion (cut into thin slices)
  • 2 scallions (chopped)
  • salt

Instruction

  • Heat the grill. Brush the chicken with the oil and sprinkle with a little black pepper. Grill for about 5 minutes on each side. To test if the chicken is cooked, insert a skewer or sharp knife into the chicken. The juices should run clear, with no trace of pink, when the chicken is cooked.
  • Remove from the grill and allow to cool. Cut the chicken breasts into thick slices.
  • Dissolve the stock cube in the boiling water in a pan over a low heat. Gradually stir in the couscous and bring to the boil. Remove from the heat, cover with a well fitting lid and leave to stand for 1–2 minutes.
  • Remove the lid and fluff up the couscous using two forks. Add the coriander, tomatoes, onion and spring onion and mix lightly together. Season to taste. Spoon into bowls and arrange the chicken on top.