Steps
- Pour 400ml of hot chicken stock over 200g of couscous. Cover for 10 minutes, until absorbed, then fluff.
- Heat half of 2 tablespoons of olive oil in a skillet over medium-high heat. Fry 4 grated zucchini, until softened with crisp golden edges.
- Fold the zucchini into the couscous with salt, black pepper, and half the juice of 1 lemon.
- Halve 2 boneless skinless chicken breasts horizontally. Pound the pieces thin between sheets of plastic wrap and season with salt and black pepper.
- Heat the remaining oil in the skillet over medium-high heat. Fry the chicken for about 2 minutes per side, until cooked through and reaching 165°F / 74°C. Add the remaining lemon juice.
- Arrange the chicken over the couscous and finish with lemon wedges.