SALSA CHICKEN WITH LEMON COUSCOUS

FOR THE SALSA:
1 (400 g / 14 oz) tin chopped tomatoes, drained
1 red pepper, chopped
1 small onion, finely chopped
1 tsp caster sugar
1 tsp crushed chillies
1 lemon, zest and juice
FOR THE CHICKEN:
4 (125 g / 5 oz each) boneless, skinless chicken breasts
4 tbs olive oil, divided use
1 tsp Chargrilled Chicken Grill & Sizzle Seasoning (or your preferred rub)
FOR THE LEMON COUSCOUS:
225 g (8 oz) couscous
1 tsp chopped mint

TO PREPARE THE SALSA:
Mix together the drained tomatoes, pepper, onion, sugar and Crushed Chillies.

Grate the zest of the lemon into a separate dish and squeeze the juice from half the lemon into the tomato mixture. Season and stir well. Set aside.

TO PREPARE THE CHICKEN:
Make a few cuts into the surface of each chicken breast. Brush the chicken with half the oil and grill for 15-20 minutes, turning occasionally until cooked through.

Sprinkle the Chargrilled Chicken Seasoning over each chicken breast and grill for a further 2-3 minutes.

TO PREPARE THE LEMON COUSCOUS:
Meanwhile, prepare the couscous following the packet instructions.

Fluff up the couscous with a fork and squeeze in the remaining lemon juice. Stir in the lemon zest, mint, and remaining oil.

TO SERVE:
Spoon the couscous onto serving plates and top with the chicken and a spoonful of salsa.

Servings: 4