Golden chicken over fluffy couscous with tomatoes, cucumber and mint

$5.63/serving$6.04at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• chicken breast350 g
• couscous3/4 cup
• chicken stock1 cup
• cherry tomato1 pint
• cucumberhalf a cucumber
• minta handful
• lemon2 ea
• olive oil2 tbsp
• oregano1 tsp
• feta cheese1/2 cup, crumbled

Method

1Marinate the chicken

• •Cut the chicken breast into 3/4 inch pieces.
• •Toss with the oregano, the juice of half of a lemon, 1 tbsp of the olive oil and a generous pinch of salt.

2Steam the couscous

• •Bring the chicken stock to a boil.
• •Stir in the couscous, cover, and take it off the heat.
• •Let it steam 5 minutes, then fluff with a fork.

3Sear the chicken

• •Heat 1 tbsp oil in a pan over medium-high heat.
• •Cook the chicken 5 to 6 minutes, tossing once, until golden and cooked through.

4Chop the salad

• •Halve the cherry tomatoes and dice half of the cucumber.
• •Chop the mint.
• •Toss them with the remaining olive oil, a squeeze of lemon and a pinch of salt.

5Assemble

• •Divide the couscous between two bowls.
• •Top with the chicken and salad.
• •Crumble the feta over top and serve with the remaining lemon in wedges.