- 4 free-range chicken breasts
- 2 T ground cumin
- 2 cloves garlic, crushed
- 3 T honey
- Sea salt and freshly ground black pepper
- 2 T olive oil
- 200 g couscous
- 8 spring onions
- 4 tomatoes
Flatten the chicken breasts between 2 pieces of clingfilm. Season with the cumin, garlic, honey, sea salt and freshly ground black pepper.
Heat the olive oil in a pan and fry the chicken breasts for 5 to 8 minutes, or until cooked through.
Pour boiling water over the couscous, cover with clingfilm and allow to stand for 5 minutes. Fluff with a fork and drizzle with olive oil.
Finely chop the spring onions and tomatoes and mix with the couscous.
Season with sea salt and freshly ground black pepper. Serve the couscous topped with the chicken breasts.