Chicken with lemon & courgette couscous

• couscous↗200g g
• chicken stock↗400ml ml
• olive oil↗2 tbsp tbsp
• courgettes↗4

  grated

• lemons↗2

  1 halved, 1 cut into wedges

• boneless, skinless chicken breasts↗2

Step-by-step instructions

1. 1

   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 plenty of seasoning and a good squeeze of lemon juice from one of the halves.

2. 2

   Halve the chicken breasts horizontally and put each piece 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.