Chicken breasts, perfectly seasoned and seared to golden perfection, served alongside a bed of fluffy couscous. The parsley yogurt pesto, a zesty and herbaceous blend, adds a burst of freshness.
Yield: 4 servings
Time: 45 minutes
Ingredients:
Yogurt Pesto
- 1 cup (350 g) Greek yogurt
- 1/2 cup (14 g) flat-leaf parsley, leaves only
- 1 garlic clove, finely minced
- 2 Tbsp fresh mint, finely chopped
- 1 Tbsp lemon juice, optional
- salt and freshly ground pepper to taste
Chicken
- 4 Tbsp olive oil
- 3 Tbsp Ras-el-Hanout
- salt and freshly ground pepper
- 4 single chicken breasts, skinned
Couscous Salad:
- 1 1/2 cup (260 g) instant couscous
- 4 Tbsp extra virgin olive oil
- 1 garlic clove, finely minced
- 4 Tbsp lemon juice or to taste
- 3 medium tomatoes, seeded, cored and cut into 3/4-inch (2 cm) dices
- 1/2 European cucumber, seeded and cut into 3/4-inch (2 cm) dices
- 4 Tbsp shelled roasted pistachios
- 2 scallions finely sliced
- 1/2 cup (14 g) fresh cilantro (coriander leaves) or flat-leaf parsley, finely chopped
- salt and freshly ground pepper to taste
Preparation:
Yogurt Pesto:
Add all ingredients to your food chopper. Pulse it once or twice. Adjust seasonings to your taste and refrigerate.
Chicken Breast:
Preheat oven to 400°F (200°C). Mix olive oil with Ras-el Hanout to form a paste. Season chicken breasts with salt and pepper. Rub Ras-el-Hanout paste all over chicken breasts. Set aside for 15 minutes. Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Brown chicken breasts all over. Place in the oven and bake for about 15-20 minutes depending on the thickness of the cutlets. Remove from the oven and let it rest for about 5 minutes before slicing.
Couscous:
In the mean time bring the water to a boil in a saucepan. Add salt and couscous, cover and remove from heat. Make sure that the couscous is not too moist or the salad will get mushy. Let it sit for about 5-10 minutes or according to package instructions. Uncover and fluff it out with a fork. Transfer to a serving bowl and let it cool. Add all remaining ingredients and mix it well. Adjust seasoning to your liking.
Serve the sliced chicken breasts with the couscous salad and parsley yogurt pesto on the side.
