Chicken Breasts with Couscous and Date, Caper and Mascarpone Sauce

    55 min

    A marvel of flavours, this dish consists of barbecued chicken breast served atop couscous and then drizzled with a lovely mascarpone cream sauce infused with dates and capers. If it isn't barbecue season, simply pan fry or grill the chicken instead.

    30 people made this

    Serves: 2 

    • 1 skinless chicken breast fillet
    • 85g couscous
    • 120ml water
    • 1 tablespoon unsalted butter
    • 1 pinch salt
    • 1 tablespoon salted butter
    • 4 tablespoons capers, drained
    • 3 dates, pitted and chopped
    • 4 tablespoons mascarpone cheese
    • 4 tablespoons double cream
    • salt and ground black pepper to taste
    • 1 date, pitted and chopped
    • 1/4 cucumber, diced
    • 1/2 tomato, diced
    • 1 teaspoon lemon juice

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat an outdoor barbecue for medium heat, and lightly oil the grate.
    2. Barbecue the chicken breast until the meat is no longer pink inside and shows well-defined grill marks, 5 to 8 minutes per side. Cut the chicken breast in half, and set aside.
    3. Bring the water, unsalted butter and a pinch of salt to the boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover and let stand for 10 minutes, then fluff with a fork.
    4. Melt the salted butter in a frying pan over medium heat, and gently stir in the capers and 3 dates. Stir a few times to heat the capers and dates, then stir in the mascarpone cheese and cream, stirring until the cheese and cream have melted together. Allow the mixture to simmer for about 3 minutes to reduce slightly, then season to taste with salt and pepper.
    5. Place the couscous on a serving platter, and sprinkle with a chopped date. Arrange the 2 pieces of chicken breast onto the couscous, and cover with the mascarpone sauce. Sprinkle the dish with diced cucumber and tomato, and drizzle lemon juice over the top to serve.

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    Reviews in English (29)


    What a delightful dish, to heck with Cholesterol! Easy to make and loved by all.  -  13 Aug 2010  (Review from Allrecipes US | Canada)


    My husband does not like capers. My husband does not like dates. My husband took a couple of bites of this dish and announced that I could put it on the weekly rota and he would happily eat it. And then he gobbled it all up! The only change I made was I used 1/2 & 1/2 instead of heavy cream because I had that in the fridge and it was cold and rainy and I didn't want to go out. I did neglect the sauce a bit and when I returned, it had separated in a terrible gloppy mess, but I just added some more 1/2 & 1/2 and stirred vigorously and it all settled down. Disaster averted! Served with a boxed Roasted Garlic and Olive Oil couscous and for veggie, I followed recommendation and put my own twist: I sauteed green beans, then 5 minutes before finishing, I tossed in a handful of tomatoes, cucumbers, sliced Kalamta lives and some Spice Isalnds Greek Seasoning (great all-purpose spice for the pantry shelf) And for those who think cooked cucumbers sound yucky, you haven't lived until you've had braised cucumbers, but's that's another recipe. I highly recommend this recipe. Yum! (In fact, I just had the leftovers from my plate---there were none from Husband's and Son's---for lunch. Nukes well!)  -  15 Mar 2011  (Review from Allrecipes US | Canada)


    Made this for ten people at a dinner party and served it over couscous with a Greek vegetable salad (tomatoes, olives, cucumber, bell peppers with a little oil and balsamic). It was such a hit! The sauce was a little thick and I wanted to ensure there was enough to go around, so I ended up adding a little 2% milk. The combination of the rich mascarpone, tart capers, and sweet dates is decadent beyond measure. Everyone loved the sauce so much - even my vegetarian friend (we spooned it over eggplant meatballs for him). Try this one out!  -  17 Oct 2010  (Review from Allrecipes US | Canada)