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Walton Road Allotments

Courgette & Chicken Couscous

Picture
Picture
Contributed by Jean Price
Print Recipe
This is a great and simple way to use up your surplus courgettes!   It also works well with fish such as sea bass or seafood instead of chicken.

Serves 4

Ingredients:

200g couscous
400ml chicken stock
2 tbsp olive oil
4 courgettes, grated
2 lemons, 1 halved, 1 cut into wedges
2 boneless, skinless chicken breasts

Method:

Tip the couscous into a large bowl and pour over the stock. Cover and leave for 10 mins until fluffy and all the stock has been absorbed.

​Heat 1 tbsp oil and fry the courgettes until softened and crisping at the edges. Tip into the couscous, then stir in with seasoning and a good squeeze of lemon juice from one of the halves.
 
Halve the chicken breasts horizontally and put on a sheet of cling film. Cover with another sheet and beat each piece out with a rolling pin to make it thinner. Season. Heat the remaining oil in a large pan and fry the chicken for about 2 mins on each side until cooked through.

Squeeze over the juice from the other lemon half and serve with the couscous and lemon wedges on the side.
Copyright - Walton Road Allotment Society © 2023
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