This week's recipe focuses on a new way to cook with sage which is a herb that may be unfamiliar to many but makes the ideal partner for chicken. It is often found growing wild in Mediterranean gardens but is also easily obtained at any supermarket or vegetable store.
LEMON & SAGE CHICKEN WITH ALMOND COUSCOUS
6 chicken breast fillets
2 tablespoon olive oil
Salt and coarse black pepper
3 lemons, halved
1 cup couscous
1 1/2 cups chicken stock
2 tablespoons olive oil
2 tablespoons grated lemon zest
2 tablespoons chopped green olives
3 tablespoons fresh chopped sage
1/4 cup slivered almonds
1: Brush chicken with olive oil and lemon juice and season with salt and pepper.
2: Cook on hot grill pan or barbecue for 4 minutes each side or until cooked through.
3: Place lemons cut side down on the pan/barbecue and cook for 2 minutes.
4: Place couscous in bowl, pour over chicken stock and fork through and then cover and allow to stand 5 minutes till liquid is absorbed.
5:: Heat the olive oil and cook lemon zest, olives, sage and almonds till almonds are lightly brown then add couscous to pan and toss well.
6: Slice grilled chicken and serve on top of couscous with grilled lemons - for diners to squeeze over their meal - on the side.
COOK'S NOTES: Sage is 'marvah' in Hebrew and is easily recognized by its oval shaped, velvet leaves. Substitute with basil if preferred which also goes remarkably well with lemon and almonds. Instead of regular couscous try wholewheat couscous which is now available absolutely everywhere and delivers far more bite than the usual standard starch.