Chermoula Griddled Chicken with Couscous Salad

Chermoula is used here as a marinade, but it’s also wonderful on top of veggies or fish.

Originally for Good Housekeeping August 2021, Alex Luck Photography, Food Styling, Alice Shields

Hands-on time 30min.
Cooking time about 20min. Serves 4

4 medium skinless chicken breasts

100g couscous

Finely grated zest 1⁄2 and juice 1 lemon, keep separate

2tbsp extra virgin olive oil

2 medium carrots, peeled and coarsely grated

50g pitted green olives

100g rocket

FOR THE CHERMOULA

20g bunch flat-leaf parsley

20g bunch coriander

1 garlic clove, crushed

1⁄2tsp ground cumin

1⁄2tsp paprika

1tsp Aleppo pepper, see GH Tip

1⁄2 preserved lemon, deseeded and finely chopped

100ml olive oil

1tbsp red wine vinegar

FOR THE YOGURT SAUCE

250g Greek-style yogurt

1-2 preserved lemons, to taste, deseeded and finely chopped

2tsp dried mint

1 For the chermoula, whizz all the ingredients and some seasoning in a food processor until finely chopped. Scrape into a large bowl.

2 Using a sharp knife, slash the top of each chicken breast a few times (to allow the flavours to penetrate). Add to the bowl and rub the chermoula all over and into the slashes. Cook on a hot non-stick griddle pan over medium heat for 15-20min, turning halfway, until cooked through. Remove to a plate and keep warm.

3 Meanwhile, put the couscous into a large heatproof bowl with the lemon zest, 1⁄2 the lemon juice and 150ml just-boiled water. Cover bowl; leave to soak for 10min.

4 In a separate bowl, mix all the yogurt sauce ingredients with some seasoning. Fluff up the couscous with a fork, then fork through the olive oil, remaining lemon juice and some seasoning. Add the carrot, olives and rocket, then mix.

5 Spoon on to a large platter or divide between 4 plates. Serve with the chicken and the yogurt sauce.

PER SERVING 576cals, 36g protein, 35g fat (9g saturates), 26g carbs (7g total sugars), 5g fibre