Lemon Herb Couscous with Grilled Chicken

A warm couscous side finished with lemon-herb seasoning and sliced grilled chicken. The chicken is seasoned simply so the grains stay central, while parsley and scallions keep the finish fresh.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 5 ml olive oil divided
• 4 g fine salt divided
• 1 g black pepper divided
• 2 cloves garlic minced
• 450 g boneless, skinless chicken breast patted dry
• 360 ml water for the couscous
• 4 g fine salt divided
• 240 g dry couscous
• 10 ml olive oil divided
• 15 ml olive oil divided
• 45 ml lemon juice freshly squeezed
• 2 g lemon zest finely grated
• 15 g fresh parsley finely chopped
• 30 g scallions thinly sliced
• 1 g black pepper divided
• 5 g fresh mint finely chopped

Instructions

1. Season the chicken with 5 ml olive oil, 4 g salt, 1 g black pepper, and the minced garlic. Let it sit while you start the couscous. Chicken looks evenly coated and lightly glossy.
2. Bring the water and remaining 4 g salt to a boil in the saucepan. Stir in the couscous, cover, remove from the heat, and let stand for 5 minutes. All water is absorbed and the couscous looks swollen and tender.
3. While the couscous rests, heat 10 ml olive oil in the grill pan over medium-high heat. Grill the chicken for 5 to 6 minutes per side until browned and the thickest part reaches 74°C. Chicken is browned outside and registers 74°C in the center.
4. Transfer the chicken to a cutting board and rest it for 3 minutes. Fluff the couscous with a fork, then add the remaining 15 ml olive oil, lemon juice, lemon zest, parsley, scallions, remaining 1 g black pepper, and the mint if using. Couscous is fluffy, glossy, and evenly flecked with herbs.
5. Slice the chicken and arrange it over the couscous. Taste and add a small pinch of extra salt only if needed from the existing seasoning allowance. The dish is warm, well seasoned, and ready to serve.