Chicken Breasts with Couscous and Parsley Yogurt Pesto


Servings: 4-6

Preparation time: 45 minutes

An ideal summer meal with little kitchen heat. A Moroccan inspired dish with two refreshing companions done in 45 minutes or less. While chicken is baking you have plenty of time to prepare the couscous salad and the parsley yogurt pesto.

Couscous Salad:
  • 1 1/2 cup (340 g) instant couscous
  • 4 Tbsp (60 ml) olive oil
  • 1 garlic clove, finely minced
  • 3-4 Tbsp (60 ml) lemon juice or to taste
  • 3 medium tomatoes, seeded, cored and cut into 3/4 inch (2 cm) dices
  • 1/2 European cucumber, seeded and cut into 3/4 inch (2 cm) dices
  • 2 scallions finely sliced
  • 1/2 cup (25 g) cilantro (fresh coriander leaves) or Italian parsley, finely chopped
  • salt and freshly ground pepper to taste

Bring 1 1/2 cup (355 ml) water to a boil in a saucepan. Add salt and couscous cover and remove from heat. Let it sit for about 5-10 minutes or according to package instructions. Uncover and fluff it out with a fork. Transfer to a serving bowl and let it cool. Add all remaining ingredients and mix it well. Adjust seasoning to your liking.

  • 4 Tbsp olive oil
  • 2-3 Tbsp Ras-el-Hanout
  • salt and freshly ground pepper
  • 4 single chicken breasts, skinned

Preheat oven to 400°F (200°C). Mix olive oil with Ras-el Hanout to form a paste. Season chicken breasts with salt and pepper. Rub Ras-el-Hanout paste all over chicken breasts. Set aside for 15 minutes. Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Brown chicken all over. Place in the oven and bake for about 15-20 minutes depending on the thickness of the cutlets. Remove from the oven and let it rest for about 5 minutes before slicing.

Yogurt Pesto:
  • 1 cup (240 ml) Greek yogurt
  • 1/2 cup Italian parsley, leaves only
  • 1 garlic clove, finely minced
  • 2 Tbsp fresh mint, finely chopped
  • 1 Tbsp lemon juice, optional
  • salt and freshly ground pepper to taste

 Add all ingredients to your food chopper. Pulse it once or twice. Adjust seasonings to your taste and refrigerate.

Serve chicken with couscous salad and parsley yogurt pesto on the side.

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