500ml stock (vegetable stock is fine)
2 large chicken breasts
1 large aubergine
20g fresh mint
2 preserved lemons
1 fresh lemon
4 spring onions
Put the couscous in a mixing bowl. Bring the stock to the boil and pour over the couscous. It should cover the grains by a couple of centimeters or so. Leave until the couscous has absorbed the liquid.
Oil and season the chicken and grill it on both sides until it is golden. It should still be tender inside. It’s best to do this either on a ridged grill pan or over the bars of a grill. Set the chicken on one side to rest a little.
Slice the aubergine thinly and grill it on both sides. Remove from the heat and dress it immediately with olive oil. Remove the mint leaves from their stems and chop them roughly, then do the same with the coriander. Fold them into the couscous, along with the juice of the lemon.
Cut the preserved lemons in half and remove the pips then chop the flesh into small dice, mix it into the grains together with the slices of grilled aubergine, and a generous grind salt and black pepper.
Divide the couscous between two large plates. Slice each of the grilled chicken breasts into about five thick pieces then lay on top.
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