Here is a taste of the Middle East right in your own kitchen. Don’t be put off by the larger than normal list of ingredients, it is still simple and easy to make.
| Serves: 2 adults and 2 children | Prep Time: 10 mins | Cooking Time: 20 minutes |
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| 1 | clove garlic crushed | |
|---|---|---|
| 1 | teaspoon | ground corriander |
| 1/2 | teaspoon | ground cumin |
| 1 | teaspoon | olive oil |
| 70 | grams | natural yoghurt |
| rice or couscous | ||
| 2 | ripe tomatos chopped | |
| 1/4 | cucmber chopped | |
| 2 | tablespoons | chopped fresh mint |
| 3 | spring onions finely chopped | |
| 6 | pitted black olives sliced | |
| 1/2 | juice of a lemon | |
| 2 | chicken breasts weighing 125g each |
- Pre-heat the grill to medium.
- If serving with rice, place in a pan with boiling water, cover and simmer.
- Mix together the coriander, cumin garlic, olive oil and yoghurt in a small bowl.
- Add the chicken breasts to the yoghurt and spice mix. Turn until well coated.
- Grill the chicken for 15-20 minutes, turning half way. The chicken will be slightly charred on the outside when cooked inside.
- If serving with couscous, place in a bowl, add enough boiling water to cover. Cover the bowl with cling film and leave for 5-8 minutes. It will be cooked when all the water has been absorbed and the couscous is soft. Fluff it up with a fork.
- Mix your rice or couscous with the cucumber, tomato, mint, spring onion, olives and lemon juice.