Chicken Breasts with Couscous

Rinse chicken under cold water and pat dry. Rinse lemon in hot water and pat dry, grate zest and squeeze juice.

Rinse parsley, shake dry and pluck off leaves, chop finely. Combine half of parsley with 3 tablespoons of oil, lemon juice and zest. Season with salt and pepper. Coat chicken breasts with the mixture and let marinate for 30 minutes.

Peel and finely grate carrots. Peel onion and cut into small cubes.

Heat 1 teaspoon of oil in a pan and saute onion for a few minutes on medium heat. Add carrots, couscous and broth, simmer for 10 minutes on low heat. Remove from heat and fluff with a fork, add remaining parsley and season with salt and pepper. 

Heat remaining oil in a pan and cook chicken for about 3 minutes per side on high heat. Reduce heat and cook for 5 more minutes.