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1
Preheat oven to 180 deg Celcius (350 deg F).
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2
Prepare the couscous according to packet directions, using the absorption method.
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3
When the water has been absorbed, fluff the couscous up with a fork and mix through the tablespoon of butter or olive oil.
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4
Set aside.
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5
Trim the chicken fillets to remove any excess fat, and remove skin if necessary.
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6
Rub both sides of the chicken fillets with the additional olive oil and sprinkle the seasoning you have chosen over both sides of the fillets.
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7
Lay the fillets flat in a baking tray or roasting pan (I normally line the tray with baking paper to make the clean-up process easier!
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8
).
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9
Roast the fillets in the pre-heated oven for 15-20 minutes or until the chicken is cooked through (pierce the thickest piece with a skewer to check the juices run clear).
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10
The cooking time may vary slightly depending on the thickness of the fillets.
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11
While the chicken is cooking, dice the tomato, cucumber and avocado, and soak the sultanas in boiling water (enough to cover) for approx 5 minutes, then drain.
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12
Squeeze the lemon juice into the prepared couscous and mix through evenly.
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13
Stir the tomato, cucumber, avocado and sultanas through the couscous.
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14
To serve: spoon couscous onto plates for four people.
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15
Slice the cooked chicken on the diagonal and lay on top of the couscous.
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16
Any juices from the cooking process can also be spooned onto the chicken and couscous.
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17
This can also be served on a bed of salad greens ie rocket, spinach or any crisp lettuce.
