BBQ chicken with lemony barley couscous

A quick, light and healthy chicken recipe that can be ready in just 20 minutes for a quick supper, or cooked on the BBQ to enjoy on a summer's day

Serves 4

4 chicken breasts
80g barley couscous
100ml hot vegetable stock
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp toasted pine nuts
Chopped parsley to season
Green beans and lemon wedges, to serve

METHOD

How to make BBQ chicken with lemony barley couscous

1. Using a rolling pin, bash the chicken breasts flat between sheets of cling film. Brush the chicken with olive oil and cook in a griddle pan for 3-4 minutes each side, until cooked through.

To barbecue the chicken, preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the food is placed.

2. In a bowl, mix the couscous with the vegetable stock, cover and leave for 4 minutes. Stir in the olive oil and microwave on high for 3 minutes.

3. Stir in the lemon juice and toasted pine nuts, some chopped parsley and season.

3. Serve with blanched green beans and the chicken, sliced into 3, with lemon wedges to squeeze over.