Lemon chicken on baked couscous

Ingredients for 2 servings:

• 2 chicken breast fillets
• some oil for frying
• 360 g couscous
• 650 ml chicken broth
• 1 tbsp olive oil
• salt and pepper
• 1 tbsp lemon zest, grated
• 10 g parsley, chopped
• 2 tbsp capers, chopped
• 90 g olives, black

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Preheat oven to 200°C (top/bottom heat). Briefly sear the fillets in a little oil for about 2 minutes on each side. Place the couscous in a medium-sized baking dish, pour over the broth and olive oil, and season with salt and pepper. Place the chicken fillets on top. Mix the lemon zest, parsley, and capers together, then scatter over the top, along with the olives. Cover with aluminum foil and bake in the hot oven for 20 minutes (or until the chicken is cooked). Stir the couscous and divide among plates, then arrange the chicken fillets on top. Tip: Serve garnished with lemon wedges and arugula, if desired.