Ready in 45 minutes
Try this Charred Chicken Breast with a Mint And Chilli Cous Cous recipe, or contribute your own.
1 Place the cous cous in a bowl, cover with boiling water and seal the bowl with clingfilm. Leave to stand for about 10 minutes, add the rest of the ingredients, season well and leave to one side.
2 For the Pesto: Simply puree all the ingredients in a blender with enough olive oil to make a pesto, season and leave to one side.
3 Cook the breasts in a non-stick pan for 8-10 minutes until cooked. Heat up a deep fat fryer on a high heat and coat the onion rings in flour. Place into the hot fat until golden brown, remove and place onto kitchen paper with a little salt and leave to drain.
4 To serve: Put 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.