Grilled Chicken Breast on Couscous Salad

Ingredients

• 4 chicken breast fillets
• 2 tbsp Soy sauce
• 1 tbsp honey
• 3 garlic cloves (pressed)
• 3 tbsp sweet chili sauce (ready-made)
• 2 tbsp olive oil
• 220 g instant couscous
• 100 g red currants
• 50 g dried cranberries
• 6 spring onions (cleaned and chopped)
• 1 tbsp chopped coriander leaves
• Salt
• pepper (ground)

Instructions

1. 1.

   Rub the chicken breast with garlic, place in a bowl. Mix chili sauce with 1 tbsp oil, soy sauce, and honey, then pour over the chicken. Cover for about 30 minutes in the refrigerator, turning the meat occasionally.

2. 2.

   Cover couscous in a bowl with boiling water just enough to cover, let stand for 3 minutes, then fluff with a fork. Set aside some currants, fold the rest with cranberries into the couscous. Mix in spring onions, coriander and remaining oil, season with salt and pepper. Keep warm at 80°C in the oven.

3. 3.

   Heat a grill pan strongly and cook each chicken breast fillet for about 5 minutes per side.

4. 4.

   Arrange couscous with grilled chicken breasts on plates and garnish with currants before serving.