Prep Time : 0:13 | Cook Time : 0:05 | Total Time : 0:18 | Serving : 4 person.

Ingredients

• 2 tablespoons olive oil

• 1/4 cup lemon juice

• 2 tablespoons Moroccan seasoning

• 4 (800g) chicken breast fillets, trimmed, halved lengthways

Moroccan couscous

• 1 1/2 cups couscous

• 1/3 cup currants

• 1 1/2 tablespoons balsamic vinegar

• 200g grape tomatoes, halved

• 75g baby spinach

Method

• Step 1

  Combine oil, lemon juice and seasoning in a shallow, ceramic dish. Add chicken. Turn to coat.

• Step 2

  Make Moroccan couscous: Bring 1 1/2 cups cold water to the boil in a saucepan over high heat. Remove pan from heat. Stir in couscous. Cover and stand for 5 minutes or until liquid is absorbed. Using a fork, stir to separate grains.

• Step 3

  Place currants, vinegar and 1 tablespoon cold water in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until heated through.

• Step 4

  Add currant mixture, tomatoes and spinach to couscous. Season with salt and pepper. Toss to combine.

• Step 5

  Heat a greased barbecue plate or chargrill over medium-high heat. Cook chicken, brushing with oil mixture, for 2 minutes each side or until cooked through. Season with salt and pepper. Serve chicken with couscous.