Pepper chicken with pearl couscous salad

Serves: 4
Time to make: 30 mins

Total cost: $ 19.12 / $ 4.78 per serve

(at time of publication)

Ingredients

250g pearl couscous
4 medium-sized courgetteszucchini, summer squashX, peeled in ribbons
4 chicken breast fillets (about 500g), trimmed
3 teaspoons sweet smoked paprika
3 teaspoons cracked black pepper
1 ½ tablespoons lemon juice
1 tablespoon olive oil
2 cups baby rocketarugulaX
2 large tomatoes, finely chopped

Instructions

1 Cook couscous in a medium-sized saucepan of boiling water for 8-10 minutes or until tender. Drain then refresh couscous under cold water. Drain again and transfer to a large bowl.

2 Meanwhile, spray a medium-sized grill pan or barbecue hotplate with oil and set over high heat. Add courgette ribbons to pan. Cook, turning once, for 2-3 minutes or until tender and browned (or marked with grill lines) all over. Transfer courgette ribbons to pearl-couscous bowl.

3 Slice each chicken breast fillet horizontally through the centre to make 2 thin fillets. Sprinkle fillets with paprika and black pepper. Add chicken to same grill pan set over a high heat and cook each side for 3 minutes or until cooked through.

4 Meanwhile, add lemon juice, oil, rocket and tomatoes to couscous bowl. Stir to combine.

5 Divide couscous salad among plates. Top with chicken to serve.