Blackened Chicken Breast with a Vegetable Couscous

Serves 4-6

  • 4-6 chicken breasts
  • 2 tablespoons of mustard, flavoured with honey or similar
  • 2 cloves of garlic
  • 4 tablespoons of chutney
  • 3 tablespoons finely chopped fresh tarragon and parsley
  • Salt and freshly ground black pepper
  • For the Vegetable Couscous
  • 275g (10oz) couscous
  • 1 onion
  • 2 cloves of garlic
  • 1 red pepper
  • 175g (6oz) shelled broad beans
  • 1 lemon
  • 1 tablespoon finely chopped fresh parsley
  • Rapeseed or olive oil

Crush the garlic and add to the mustard, chutney, fresh herbs, a little salt and lots of black pepper. Mix these ingredients to a paste. If the chutney is fruity and chunky, sieve it. Skin the chicken breasts and bash them out with a wooden rolling pin. Spread the paste over the breasts and leave to marinate if you wish while you prepare the couscous. To make the couscous, crush the garlic and chop the onion and pepper finely. Sweat them in a little oil until they are soft. Briefly cook the broad beans and remove their jackets if you wish.

Pour the couscous into a saucepan together with the cooked onion and pepper mixture and add 400ml of boiling water to the couscous. Season well and add the juice from the lemon and a little oil. Keep turning the couscous with a fork as it swells to prevent it lumping together. Stir in the chopped parsley and the broad beans. Leave in a warm place while you cook the chicken breasts. They can be cooked either barbecued, grilled or roasted in a hot oven.