Serves

4

Information

Preparation Time: 20 min Cook Time: 20 min

Ingredients

For the chicken: 4 boneless chicken breasts • 1 tablespoon cayenne pepper • Salt to taste • Oil for frying For the couscous: 400g couscous • 400ml boiling water • Salt • 50g butter • 100g dried apricots soaked in water • 100g cooked red lentils • 100g roughly chopped coriander For the dressing: 100ml fresh cream • 2 tablespoons Dijon mustard • 2 tablespoons wholegrain mustard

Method

Cut the chicken into small pieces, season with cayenne pepper and salt, and fry in oil till cooked • Keep warm • Pour boiling water over the couscous • Add the butter and salt, and stir until it has a sandy texture • Cut apricots into small cubes and add to the couscous with the coriander and lentils • Keep warm Sauce: Place both mustards and the cream into a saucepan and reduce till it reaches one third of its original size To serve: Place the couscous on the middle of a plate and arrange the chicken pieces around it • Pour the sauce over the top and decorate with apricot and a sprig of coriander