Minted couscous with seared chicken

Light and lemony, Lisa Heathcote's herby couscous and chicken dish is simple to make and delicious too
Minted couscous with seared chicken
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus at least 1 hr marinating
  • Effort: easy



  • 3 chicken breast fillets
  • olive oil, for marinating
  • 1 bunch of thyme, chopped
  • 01/2 lemons, juice only

For the minted couscous

  • 50 g mustard seeds
  • 250 g couscous, (cooked in 400ml stock)
  • 150 g fresh or frozen peas, cooked and drained

For the French dressing

  • 150 ml olive oil
  • 50 ml cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic, rushed
  • 01/2 lemons, juice only
  • 1 bunch of mint


1. Mix the chicken with olive oil, thyme and lemon juice, Cover and marinate in the refrigerator for at least 1 hour.

2. To make the minted couscous, dry-fry the mustard seeds in a small frying pan, stirring often, until they start to pop.

3. Mix the dry-fried mustard seeds into the couscous, with the peas.

4. Make the French dressing by whisking together the olive oil, cider vinegar, mustard, honey, garlic and lemon juice.

5. Finely chop the mint and add to the French dressing.

6. Heat a griddle pan or heavy-based frying pan until very hot. Add the chicken to the pan and sear on both sides until cooked through.

7. Transfer the mint dressing to a small pan and gently heat through.

8. Pour half the dressing over the couscous. Pour the remaining dressing over the seared chicken and slice the chicken into strips. Serve the seared chicken with the minted couscous.

Rate This Recipe