Pepper chicken with pearl couscous salad
Last updated date: 30 August 2018
(at time of publication)
- 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
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.
Make it gluten free: Use rice instead of couscous and check paprika is gluten free.
Find pearl couscous — also called Israeli couscous — near pasta in supermarkets.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 7g
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