Rosemary Chicken with Courgette Ribbon Couscous Recipe

Ingredients

2 garlic cloves
1 lemon
2 tbsp olive oil
A handful of rosemary, leaves only
Sea salt and freshly ground pepper
2 boneless, skinless chicken breasts
100ml cold water
150g couscous
250ml boiling water
2 courgettes

Prep: 15 mins | Cook: 25 mins

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Method

1. Heat your oven to 200°C/Fan 180°C/Gas 6.

2. Peel and grate or crush the garlic. Zest and juice the lemon. Whisk half of the zest and juice with all the garlic and 1 tbsp oil in a bowl. Finely chop the rosemary leaves and add those too. Season with salt and pepper.

3. Place the chicken breasts in a roasting tin. Pour over the garlicky rosemary marinade and turn the chicken over a couple of times to coat. Pour in 100ml cold water. Put in the oven and roast for 25 mins.

4. Meanwhile, tip the couscous into a bowl and season with a pinch of salt and pepper. Pour in 250 ml boiling water. Cover with cling film or a plate. Set aside to soak.

5. Trim the courgette. Using a peeler, peel ribbons from the courgettes, turning as you go so you get long strips off all the sides. Discard the seeded middles. Pop the courgette ribbons in a bowl.

6. Whisk the remaining lemon zest and juice with 1 tbsp oil. Season. Pour it over the courgettes to wilt them slightly. Fold through the couscous. Taste and season.

7. Insert a sharp knife into the chicken to check if it’s cooked. The flesh should be white and the juices should run clear. If not, cook for a few mins more.

8. Serve the rosemary chicken with the courgette ribbon couscous, spooning over the rosemary juices from the roasting tin.