4 (about 700g) single chicken breast fillets 1 tbs olive oil 1 tbs fresh lemon juice 190g (1 cup) couscous 45g (1/4 cup) currants 375ml (1 1/2 cups) boiling water 2 tsp extra virgin olive oil 1/3 cup chopped fresh coriander leaves 1/4 cup chopped fresh mint leaves

Raita

• 1 x 200g ctn natural yoghurt
• 1 Lebanese cucumber, halved, deseeded, finely chopped
• 1 tbs olive oil
• 1 tbs chopped fresh mint
• 1 tsp finely grated lime rind
• 1 tbs fresh lime juice

Preparation

1. Place the chicken in a large glass or ceramic bowl. Drizzle with the olive oil and lemon juice and turn to coat. Set aside for 5 minutes to marinate.
2. Meanwhile, place the couscous and currants in a heatproof bowl. Pour over the boiling water and extra virgin olive oil. Cover and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains. Stir in the coriander and mint.
3. Meanwhile, to make the raita, combine the yoghurt, cucumber, oil, mint, lime rind and juice in a medium bowl.
4. Preheat a chargrill on high. Cook the chicken for 5 minutes each side or until cooked through. Slice across the grain.
5. Divide the couscous among serving plates. Top with the chicken and serve with raita.