Lemon chicken with fruity olive couscous

• skinless chicken breasts↗4
• juice 2 lemons
• olive oil↗2 tbsp tbsp
• dried chilli flakes↗1 tsp tsp
• garlic cloves↗3

  crushed

• couscous↗200g g
• sultana↗85g g
• hot chicken stock↗250ml ml
• pitted green olive↗85g g
• 400g can chickpeas

  drained

• chopped flat-leaf parsley2 tbsp tbsp

Step-by-step instructions

1. 1

   Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, then opening out like a book. Whisk together the lemon juice, olive oil, chilli flakes and garlic. Pour half over the chicken and marinate for 15 mins.

2. 2

   Meanwhile, put the couscous and sultanas in a bowl, then pour over the stock. Cover the bowl with cling film and leave for 5 mins.

3. 3

   Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.

4. 4

   Fluff up the couscous with a fork and stir in the olives, chickpeas, parsley and the other half of the marinade. Season and serve with the chicken.