Moroccan couscous with minted chicken

Moroccan couscous with minted chicken

Calories per serving 470. serves 4. 4 x 125 g (4 1/2 oz) skinless chicken breasts 2 garlic cloves, chopped 2 tablespoons chopped fresh mint finely grated zest and juice of 1 lemon 1/4 teaspoon ground cinnamon 1 teaspoon caster sugar 2 teaspoons olive oil 275 g (9 1/2 oz) couscous 35O ml (12 fl oz) boiling vegetable stock 100 g (3 1/2 oz) ready to eat dried apricots, chopped finely 2 tablespoons chopped fresh flat leaf parsley 150 g (5 1/2 oz) courgettes, grated coarsely salt and freshly ground black pepper 1. Make vertical slits along the top of each chicken breast. Place them in a shallow non metallic dish. 2. Mix together the garlic, mint, lemon zest and juice, cinnamon, caster sugar and oil. Drizzle this mixture over the chicken. 3. Cover and leave to marinate for at least 30 minutes. 4. Meanwhile, place the couscous in a bowl and pour over the hot stock. 5. Fluff up the grains with a fork and cover with clingfilm. Leave to stand for 15-20 minutes until the grains have absorbed the liquid and are plump. Mix in the chopped apricots, parsley, grated courgettes and seasoning. 6. Grill the chicken breasts for 6-8 minutes each side until cooked through. 7. To serve, spoon a mound of couscous on to each serving plate and top with a grilled chicken breast.