Seared Chicken with Greek Salad Couscous

Ingredients

• 1 cup couscous
• ¼–½ red onion, finely diced
• 1 teaspoon chicken bouillon
• 1 cup boiling water
• 4 boneless skinless chicken breasts
• 1 lemon
• 1 teaspoon dry oregano
• ½ teaspoon dry thyme
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt & pepper
• 4 tablespoons olive oil, divided
• 225–250g cherry tomatoes, halved
• 1 bell pepper, diced
• ½ cucumber, diced
• ½ cup pitted kalamata olives
• ½ cup (50g) crumbled feta cheese
• ½ cup roughly chopped dill &/or parsley
• Tzatziki, for serving

Directions

1. Add the couscous to a large heatproof bowl along with the onion and chicken bouillon. Pour over the boiling water and cover the bowl with plastic wrap or a dinner plate. Set aside to allow the couscous to steam while you prepare the chicken.
2. Place a large skillet over high heat. Working with one piece of chicken at a time, butterfly each breast by slicing horizontally almost all the way through the chicken so that you can open it like a book. Cover the chicken with a piece of plastic and, using a meat mallet, rolling pin, or heavy skillet, pound the chicken to about 1cm (about ½ inch) thick. Set aside and repeat with the remaining chicken breasts.
3. Season the chicken with the zest and juice of half the lemon. Scatter over the oregano, thyme, smoked paprika, and garlic powder and season with salt and pepper. Drizzle the chicken with 1 tablespoon of oil and cook in the hot skillet for 2 minutes per side or until golden brown and the chicken is cooked through.
4. Uncover the couscous and lightly fluff with a fork. Add in the tomatoes, bell pepper, cucumber, kalamata olives, feta, and herbs. Season with the zest and juice from the remaining lemon half and drizzle with the remaining 3 tablespoons of olive oil. Season to taste with salt and pepper.
5. To serve, plate the chicken and spoon over the couscous salad. Top with a spoonful of tzatziki.