Sticky Mediterranean Double Chicken & Pearl Couscous

• Meanwhile, in a large saucepan, heat a drizzle of 
olive oil over medium-high heat.
• Toast pearl couscous (see ingredients), stirring 
occasionally, until golden, 1-2 minutes. Carefully 
half-fill the saucepan with boiling water, then 
add a generous pinch of salt.
• Simmer, uncovered, until tender, 14-16 minutes.
• Drain, rinse, transfer to a large bowl, drizzle with 
olive oil and set aside. 

• While pearl couscous is cooking, finely chop 
garlic. Zest lemon to get a pinch, then slice 
into wedges.
• Place your hand flat on top of chicken breast
and slice through horizontally to make two thin 
steaks. 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook chicken until cooked through, 3-6 minutes
each side (cook in batches if your pan is getting 
crowded).
• Remove pan from heat, then add Mediterranean 
seasoning, the honey and a squeeze of lemon 
juice, turning chicken to coat.
TIP: The chicken is cooked through when it's no 
longer pink inside.

• In a small heatproof bowl, combine garlic and 
a drizzle of olive oil. Microwave in 10 second
bursts until fragrant. Stir in Greek-style yoghurt
and lemon zest, until combined. Season to taste.
• To bowl with pearl couscous, add roasted
veggies, the salt and a generous squeeze of 
lemon juice, tossing to combine.