Chicken with Cranberry and Hazelnut Cous Cous

A low calorie dinner that's packed with flavour.


  • 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


  1. Place the Cous Cous in a bowl and cover with boiling water. Leave to soak.
  2. Place the griddle pan over medium heat.
  3. While the pan heats spray the chicken breast with some olive oil and season with pepper.
  4. Place the chicken on the griddle pan and cook for 5-6 minutes on each side until cooked through.
  5. 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.
  6. Slice the chicken breast and serve with the Cous Cous and a green salad.


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