Directions

What are we making today?

1. A Mediterranean inspired meal with garlic and herbs, marinaded chicken, currants and baby spinach, with couscous full of colour and flavour.

Getting started

1. In a large bowl, combine 2 cloves chopped garlic, dried herbs, a drizzle of olive oil, salt and pepper. Add chicken fillets and mix to coat.

2. In a medium saucepan over medium heat, add a dash of olive oil, the grated carrot and the rest of the garlic. Cook until fragrant, stirring so as to not burn. 2-3 minutes.

3. Add the chicken stock, butter, and currants and bring to the boil.

4. Add wholemeal couscous. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5-10 minutes.

5. While couscous is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat.

6. When oil is hot, cook the chicken until browned on both sides and cooked all the way through (when no longer pink inside), 3-4 minutes each side

7. In a medium bowl, combine cucumber, tomato, baby spinach, fresh basil and a drizzle of vinegar and olive oil.

8. Stir the cooked couscous with a fork to break and fluff it up, then mix with the salad ingredients. Season to taste.

9. When the chicken is cooked, remove from the pan to rest.

10. Divide wholemeal couscous salad between bowls, and top with sliced garlic and herb chicken.

11. Mix the chopped parsley, lemon juice and sour cream and serve on the side.