Fried Chicken with Couscous, Lemon and Halloumi: A Delicious Mediterranean-Inspired Dish
Ingredients
To prepare this dish, you will need the following ingredients:
- 4 boneless, skinless chicken breasts (or thighs, optional)
- 1 block of halloumi cheese, cut into 1/2-inch pieces
- 1 cup of couscous
- 1 lemon (peel and juice)
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil (plus extra for cooking)
- 1 teaspoon of paprika
- 1 teaspoon of ground cumin
- Fresh parsley for garnish
- Salt and pepper to taste
- 2 cups of chicken broth or water (for cooking the couscous)
Instructions
1. Marinate the chicken: Start by seasoning the chicken breasts with salt, pepper, paprika, and ground cumin. You can also add a few chili flakes if you like a little heat.
2. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts. Cook for 6-8 minutes per side or until golden brown and cooked through (the internal temperature should reach 165°F). Once cooked, remove from the pan and set aside, keeping warm.
3. Prepare the couscous: In the same pan, add a little olive oil if needed, and stir in the minced garlic for about a minute until fragrant. Pour in the chicken stock (or water) and bring to the boil. Once boiling, remove from the heat and stir in the couscous. Cover with a lid and allow the couscous to steam for 5 minutes. Fluff with a fork and set aside.
4. Cook the halloumi: In a separate small pan, heat a little olive oil over medium heat. Add the halloumi slices and cook for 2-3 minutes on each side, until golden brown and crispy on the outside. Halloumi doesn’t melt like most cheeses, so it will hold its shape while completely caramelizing.
5. Add the lemon: Squeeze half a lemon over the couscous, and grate some lemon zest for extra shine. Toss everything together, making sure the couscous is evenly coated.
6. Assemble the dish: Slice the cooked chicken and place on a serving platter or individual plates. Add the couscous and top with the golden halloumi slices. Garnish with fresh parsley and a final squeeze of lemon juice for extra flavour.
7. Serving: Serve the pan-cooked chicken with the couscous, lemon and halloumi alongside a simple salad or roasted vegetables for a complete meal.
Customise the vegetables: You can easily add sautéed vegetables such as zucchini, bell peppers or spinach to your couscous for added colour and nutrition.
Substitute the grains: If you’re not a fan of couscous, you can substitute quinoa, rice or bulgur.
Add herbs: Fresh herbs such as mint or basil are a great addition, enhancing the Mediterranean flavours.
Marinate the Chicken: If you have extra time, marinate the chicken in lemon juice, garlic and olive oil for 30 minutes to deepen the flavour.
Conclusion
Skillet-cooked chicken with couscous, lemon and halloumi is a balanced and delicious dish that combines the perfect harmony of flavours and textures. Crispy halloumi, tender chicken and delicious couscous make for a vibrant and easy-to-prepare meal that is sure to impress everyone. Whether you’re cooking for your family or hosting a small gathering, this dish will become a favourite on your recipe list!