JUICY TAHINI CHICKEN

Charred courgette and lemon couscous, garlic, yogurt and parsley.

Total 24 minutes Serves 2

2 MIXED-COLOUR COURGETTES

1 LEMON

150G COUSCOUS

1 BUNCH OF FLAT-LEAF PARSLEY (30G)

2 CLOVES OF GARLIC

2 X 150G FREE-RANGE SKINLESS CHICKEN BREASTS 2 TABLESPOONS TAHINI

2 TABLESPOONS NATURAL YOGURT

EXTRA VIRGIN OLIVE OIL

1 Boil the kettle. Put a 30cm non-stick frying pan on a high heat. Trim the courgettes, quarter lengthways, and char in the dry pan for 5 minutes, turning halfway. Halve the lemon, and place one half cut-side down in a serving bowl. Sprinkle the couscous around it and cover with 300ml of boiling kettle water. Finely slice and scatter over the parsley stalks, then dress the leaves with the remaining lemon juice and put aside. Peel and finely slice the garlic. Move the courgettes to your board, roughly chop, and pile on to the couscous, leaving the pan on the heat.

2 Score the chicken lengthways at 1cm intervals, going about halfway through, then rub with most of the tahini, the garlic and a pinch of sea salt and black pepper. Cook in the hot dry pan for 4 minutes on each side, or until golden and cooked through. Use tongs to squeeze the lemon half over the couscous, then toss the couscous, parsley stalks and courgettes together, season to perfection and pile the dressed leaves on top. Ripple the remaining tahini through the yogurt, drizzle with a little extra virgin olive oil, if you like, and serve with the juicy tahini chicken.

ENERGY: 596kcal FAT: 15g SAT FAT: 2.9g PROTEIN: 51.8g CARBS: 68.8g SUGARS: 9g SALT: 0.8g FIBRE: 4.8g

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