Greek Chicken with Tzatziki Cous Cous & Vegetables

Prepare Couscous:

Boil kettle. Put couscous and a pinch of salt in a medium heatproof bowl with lid. Pour boiling water over couscous by about 1 cm, then cover with lid (or tightly with plastic wrap) and let stand, about 5 minutes. If required, drain in a sieve, pressing on couscous to remove any excess liquid.

Prepare Tzatziki:

Zest the lemon. Peel and mince the garlic. Slice cucumber in half lengthways and scrape out seeds. Using a box grater, coarsely grate ³⁄₄ of the cucumber. Add to bowl with yoghurt, ¹⁄₂ the lemon zest, 1 Tbsp of lemon juice (to taste) and minced garlic to taste. Add salt and pepper as needed.

Prepare Chicken:

Pat dry chicken with paper towel. Coat chicken with salt, pepper, spice mix and remaining zest.Place chicken in between two pieces of baking paper and flatten to 1¹⁄₂ cm thick. Heat oil in a pan over medium heat. Add the chicken. Cook, loosely covering the pan with foil, about 3-4 minutes per side, or until blackened and cooked through. Set aside.

Cook Vegetables:

In the meantime, trim the woody ends off the asparagus. Cut asparagus into 4 cm pieces. Medium dice paprika, discarding seeds. Add asparagus to the same pan used to cook the chicken. Cook, asparagus for about 2 minutes then add the capsicum. Cook for 3 minutes more, or until vegetables are tender and cooked to your liking.

You Plate It:

Fluff up couscous and divide between plates. Top with cooked vegetables. Slice the chicken, then lay it over the couscous and vegetables. Crumble over the fetta and serve with the tzatziki. Enjoy!