Photography: "Neven's Real Food for families"/Gill & Macmillan Ltd.
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4–6 chicken breast supremes (wings still attached)
2–3 teaspoons harissa, chilli paste or sweet chilli sauce 300 g (11 oz) couscous 1 red onion, finely diced 350 ml (12 fl oz) chicken stock grated rind and juice of 1 lemon 3 tablespoons olive oil 150 g (5 oz) cherry tomatoes, halved 200 g (7 oz) feta cheese, crumbled into small pieces 4 tablespoons chopped fresh flatleaf parsley 4 tablespoons chopped fresh coriander salt and freshly ground black pepper lime wedges to garnish
Per portion: 1395 kJ / 464 kcal, protein 30g, fat 20g, carbohydrate 41g
1. Preheat the oven to 160°C/ 325°F/gas 3 and preheat the grill to medium. Slash the skin side of the chicken, then rub the harissa or chilli paste or sweet chilli sauce into each chicken breast, making sure it goes deep into the slashes. Season to taste.
2. Place the chicken skin side up on a foil-lined grill pan. Cook for 8–10 minutes on each side or until chicken is cooked through and the skin is crisp. Meanwhile, place the couscous and red onion in a roasting tin and cook for 5 minutes, until the couscous is lightly toasted and the onion has begun to crisp, stirring once or twice to ensure that it cooks evenly.
3. Heat the stock in a small pan or in the microwave. Place the toasted couscous and onion into a pan and pour over the hot stock, then stir in the lemon juice and 2 tablespoons of the olive oil. Cover and leave to soak for 5 minutes, until all the liquid has been absorbed.
4. Place the couscous on the hob and heat gently for 2–3 minutes while breaking up the grains with a fork. Remove from the heat and fold in the remaining olive oil with the lemon rind, tomatoes, feta, parsley and coriander. Season to taste.
5. To serve, arrange the herb couscous on warm plates with the chicken and garnish each one with lime wedges.