Serves 4
Preparation Time 15 minutes, plus cooling time
Cooking Time 10 minutes

• 3 to 4 chicken breast fillets
• 30ml olive oil
• 2 lemons
• 250ml couscous
• 1 punnet snow peas or mangetout, sliced
• 250ml weak chicken stock
• 1 yellow pepper, seeded and sliced
• fresh mint, to serve

1 Halve the chicken fillets horizontally. Brush with olive oil and season. Heat a griddle pan over high heat and fry the chicken until browned on both sides. Slice and drizzle with the juice of one lemon. Set aside to cool. Slice half a lemon and grill it on the griddle pan.
2 Put the couscous in a bowl with the finely grated zest of half a lemon and the snow peas. Bring the stock to the boil in a small saucepan. Pour it over the couscous and cover. Leave to steam for five minutes. Fluff it with a fork and leave to cool.
3 Lightly mix the sliced chicken fillets and yellow pepper into the couscous. Sprinkle with fresh mint and serve with the grilled lemon slices.

Text and image: Ideas