Forgo the Friday-night takeaway in favour of this delicious dish. The combination of currants, coriander and mint give this couscous a Moroccan flavour.


  • 4 (about 700g) single chicken breast fillets
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 190g (1 cup) couscous
  • 45g (1/4 cup) currants
  • 375ml (1 1/2 cups) boiling water
  • 2 teaspoons extra virgin olive oil
  • 1/3 cup chopped fresh coriander leaves
  • 1/4 cup chopped fresh mint leaves
  • 1 x 200g ctn natural yoghurt
  • 1 Lebanese cucumber, halved, deseeded, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon finely grated lime rind
  • 1 tablespoon fresh lime juice


  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.