Prep / Cook / Total - 15 / 30 / 45min
Ingredients
• 200 g seasonal greens, such as baby spinach, Swiss chard
• 150 g wholewheat couscous
• ½ a bunch of fresh mint (15g)
• 1 lemon
• 1 tablespoon blanched hazelnuts
• 2 large roasted peeled red peppers in brine, or 4 small ones
• ¼ x skinny homemade hummus, or 2 tablespoons natural yoghurt
• hot chilli sauce, optional
• 2 sprigs of fresh oregano
• 1 level teaspoon ground turmeric
• olive oil
• 2 x 120 g skinless free-range chicken breasts
Instructions
Step 1. Pick and finely chop the oregano leaves, then place in a bowl with the turmeric, a pinch each of sea salt and black pepper and 2 tablespoons of oil to make a marinade. Toss the chicken in the marinade and leave aside.
Step 2. Blanch the greens in a large pan of boiling water until just tender enough to eat, but still vibrant in colour, then drain, reserving the water.
Step 3. In a bowl, just cover the couscous with boiling greens water, season, pop a plate on top and leave for 10 minutes. Pick and finely chop the mint leaves and stir into the fluffy couscous with the juice of half a lemon, then season to perfection.
Step 4. Toast the hazelnuts in a large dry non-stick frying pan on medium-high heat, removing and crushing in a pestle and mortar once lightly golden.
Step 5. Return the frying pan to high heat and cook the chicken for 4 minutes on each side, or until cooked through, turning halfway and adding the peppers when you flip the chicken. Reheat the greens, if needed.
Step 6. Meanwhile, you can either make a quick hummus (put three-quarters into the fridge for another day if making a full batch) or simply use yoghurt – both options are delicious.
Step 7. Serve the chicken with the couscous, peppers, greens and hummus or yoghurt, scattered with the hazelnuts and with a lemon wedge on the side.
Nice with a drizzle of hot chilli.
