TASTE OF THE MED
Give your meals some holiday flair with these tempting, Triple-tested summer recipes inspired by classic Mediterranean dishes
Add a holiday flair with our Triple-tested dishes inspired by sunny climes
Chermoula Griddled Chicken with Couscous Salad
Chermoula is used here as a marinade, but it’s also wonderful on top of veggies or fish. Hands-on time 30min.
Cooking time about 20min. Serves 4 4 medium skinless chicken breasts 100g couscous
Finely grated zest ½ 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 ½tsp ground cumin
½tsp paprika
1tsp Aleppo pepper, see GH Tip ½ 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, ½ 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