Difficulty: Easy - for beginners
1 cup couscous
1 red capsicum
1 yellow capsicum
red chillies - to taste
1/2 cup fresh peas
1 bunch dill
Extra virgin olive oil
2 chicken breasts
All-spice or Sumac
Freshly ground black pepper
1 cup yoghurt
1 small bunch mint
Pour 1 cup of couscous into a bowl; pour over 2 cups of boiling water. Give it a stir and cover.
Finely chop or use a food processor to combine a small bunch of dill, yellow and red capsicum and red chillies to taste.
Add half a cup of fresh peas, a handful of chopped kalamata olives and a squeeze of lemon juice. Stir the couscous and add to the mix and combine with your hands; add extra virgin olive oil to taste.
Roughly grate a cucumber. Place the grated cucumber in a colander and sprinkle with salt and mix. Leave for 2 minutes and then rinse thoroughly.
Chop a bunch of mint and squeeze half a lemon's worth of juice into a bowl. Add the cucumber, 1 cup of yoghurt and a good pinch of freshly ground black pepper. Give it a good mix and the Tzatziki is ready.
Put two chicken breasts on waxed paper - sprinkle lightly with sea salt and pepper to season. Sprinkle oregano and all-spice or sumac. Grate lemon zest onto the mix - careful to use only the yellow part and not the white rind, which is bitter. Coat both sides with the rub. Roll the paper over the chicken, and beat with a rolling pin - this will thin it out and make it quicker to cook, as well as embed some of that rub into the chicken.
Heat 2Tbsp olive oil in a pan and pop on the chicken - you need about 3 minutes on each side for it to be cooked perfectly.
Place the couscous salad into a big tray and place the bowl of tzatziki in the centre. Slice the chicken and place it over the salad. Sprinkle with a bit of dill and a squeeze of lemon juice and serve.