Zatar-stuffed chicken with lemon couscous

Zatar-stuffed chicken with lemon couscous
  • Serves icon Serves 2
  • Time icon Takes 15 minutes to make, 35 minutes to cook

A simple zatar-stuffed chicken recipe served with citrussy couscous.


  • 2 free-range skinless chicken breasts
  • 3 tsp zatar spice mix
  • 100g cream cheese
  • 30g plain flour
  • 1 large free-range egg, beaten
  • 100g tub Bart Sea Salt and Cracked Black Pepper
  • Crispy Crumbs
  • 1 tbsp olive oil
  • 170ml chicken stock, hot
  • 110g Lemon and coriander couscous (we like Tesco
  • Lemon and Coriander)
  • 2 tbsp flaked almonds


  1. Preheat the oven to 200°C/fan180°C/gas 6. Flatten the chicken breasts between two sheets of cling film with a rolling pin, then mix together the zatar spices and cream cheese. Place half the mixture along the centre of a chicken breast. Bring the edges together to form a parcel, then secure with cocktail sticks. Roll in a dish of flour, dip in a dish of beaten egg, then finally roll in a dish of breadcrumbs. Repeat with the other chicken breast, then chill them for 5 minutes.
  2. Heat a frying pan with the oil. Fry the chicken parcels for 5 minutes or until golden all over, then cook in the oven for 10 minutes until cooked through.
  3. Meanwhile, pour the stock over the couscous, then leave for 10 minutes covered with cling film. Remove the cling film and stir in the almonds with a fork. Serve together.

delicious. tips

  1. Try this recipe with flattened pork steaks instead of chicken.


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