Recipe(tried): Lois......MINT AND CHILLI COUS COUS

Heres a dish for you Lois with Couscous..... CHARRED CHICKEN BREAST WITH A MINT AND CHILLI COUS COUS, DEEP FRIED ONIONS AND PESTO

Cooked by James Martin

2 x 8oz / 225g Chicken Breast Fillets with skin
6oz / 150g Cous Cous
Quarter of mango, diced
Quarter of small red onion, diced
Quarter small red chilli, diced
1 clove garlic, diced
10g/0.35oz of fresh flat leaf parsley, chopped
2 tblsp sultannas
Juice and zest of one lemon For the Pesto:

1.5oz/40g fresh oregano
30ml Olive Oil
1 tsp toasted pine nuts
Quarter clove garlic
Half a tinned anchovy fillet
Seasoning

For the onions:

1 Whole white onion peeled and cut into rings
Plain Flour

Place the cous cous in a bowl, cover with boiling water and seal the bowl with clingfilm. Leave to stand for about 10mins, then add the rest of the ingredients, season well and leave to one side.

To make the pesto, simply puree all the ingredients in a blender with enough olive oil to make a pesto, season and leave to one side.

Cook the chicken breasts in a non-stick pan for about 8 to 10 minutes until cooked. Meanwhile, heat up a deep fat fryer on a high heat and coat the onion rings in the flour. Place into the hot fat until golden brown, remove and place onto some kitchen paper with a little salt and leave to drain.

To serve, place the pesto on the plate in a zig zag pattern and the cous cous in the centre. Place the chicken on the top with the deep fried onion rings.