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Greek Chicken with Herby Vegetable Couscous Recipe
Prep Time | 20 minutes |
Cook Time | 25 minutes |
Servings |
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Ingredients
- 200 grams boneless Chicken Breasts
- 1 teaspoon dried oregano
- 1 teaspoon All spice powder
- 1/2 medium Fresh dill bunch leaves
- 1 small Red bell pepper roughly chopped
- 1 small Yellow bell pepper roughly chopped
- 1 cup Green peas blanched
- 200 grams Couscous
- Salt to taste
- crushed black peppercorns to taste
- 1 Zest of lemon
- 2 tablespoons olive oil
- fresh Red chilli
- 4 Spring onions with greens roughly chopped
- 1/4 cup Black olives seeded and sliced
- Juice of lemon
- 1 Extra virgin olive oil 2 tablespoons
- 40 grams Feta cheese crumbled
Ingredients
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Instructions
- Put couscous in a bowl, add 600 ml boiling water and salt, cover and set aside till it becomes fluffy.
- Place the chicken breasts on a large sheet of greaseproof paper and sprinkle salt, crushed peppercorns, oregano, all-spice powder and lemon zest over them. Fold over the paper, bash and flatten the chicken with a rolling pin.
- Heat olive oil in a non-stick pan, place the chicken in it and cook for three to four minutes on each side, turning at intervals. Remove from heat, slice and set aside.
- Grind together bell peppers, red chilli, spring onions and dill leaves to a smooth paste. Transfer into a bowl, add peas, olives, lemon juice and extra virgin olive oil and mix well.
- Add the vegetable mixture to the couscous and toss well. Add salt and crushed peppercorns and mix well. Transfer onto a serving dish.
- Top with the sliced chicken, sprinkle crumbled feta cheese on top and serve immediately.