• 100 g cous cous
  • 2 chicken breasts
  • 50 g dried cranberries
  • 25 g chopped hazelnuts
  • 25 g chopped dried apricots
  • bunch of roughly chopped parsley
  • 1 shallot peeled and chopped
  • juice and grated zest of one lemon.
  • some spray olive oil
  • boiling water


  • Place the Cous Cous in a bowl and cover with boiling water. Leave to soak.
  • Place the griddle pan over medium heat.
  • While the pan heats spray the chicken breast with some olive oil and season with pepper.
  • Place the chicken on the griddle pan and cook for 5-6 minutes on each side until cooked through.
  • While the chicken is cooking gently separate the Cous Cous with a fork and stir in the dried cranberries, hazelnuts, apricots, parsley, shallots and lemon.
  • Slice the chicken breast and serve with the Cous Cous and a green salad.