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Ingredients
2 chicken breasts
1 Spanish onion, finely chopped
2 tomatoes, peeled and diced
½ bunch of parsley, finely chopped
2 lemons, juiced and zested
100ml extra virgin olive oil
Salt and pepper
100g cooked cous cous
Method
Baste the chicken breasts with olive oil, ¼ lemon zest, salt and pepper then place onto a BBQ grill and cook for 5 minutes each side.
Toss the onions, tomatoes, parsley ½ the lemon zest into the warm cous cous and stir until thoroughly combined.
In a separate bowl whisk together the lemon juice, the rest of the zest, salt and pepper, then pour in the olive oil and continue whisking until emulsified.
Serve the cous cous salad onto a platter and slice the chicken over the top and drizzle with the lemon vinaigrette.
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