Gorgeous Greek Chicken, Herby Vegetable Couscous & Tzatziki

Here I am, writing out my 30th recipe for you, officially reaching my goal. 

Today is the day I also gave in all the paperwork for my Personal Project, the project whose final product is this blog. 

On one hand, this should mean I am not obligated to post or cook recipes anymore...however, I have decided to continue with this blog until I have cooked all the recipes that catch my eye from the cookbook, and then later on, who knows?

Judging by the rate the number of views are increasing which I am incredibly honored by, I may even expand this blog, put more effort into the photos and overall production, as well as maybe a professional layout..who knows?

That's just what I had in mind for the introduction, and except for that, wish me luck for Wednesday, whoever you are, as that is the day of the PP Festival which will also be my first public showcase of this product of mine. 

Now let's get on with this gorgeous meal! This is what I came up with:

(Can't decide which I prefer)

I started this recipe off by covering 2 mugs of couscous with 1 1/2 mug of boiling water, completely contrary to Jamie's instructions. 

The reason being that I find that more water on less couscous, as Jamie recommend, causes a probability of the couscous becoming mush. You are to set that aside, covered to soak in and fluff up.

I then took my chink of meat and neatly divided in three parts which would allow me to cut it into nice strips as shown below once it is cooked. 

I covered it with salt, pepper, paprika, oregano and lemon zest, and bashed it all in while flattening. 

In the meantime, I sliced the cucumber with my manual grater so to speak, because a box grater just makes it so rare and tiny, and rather distasteful. I added some salt in the bowl and let it release the water. 

After this, I chopped up the veggies, like the peppers, spring onions, chili, dill, and cooked my frozen peas for the tiniest bit. I didn't bother using my processor as I was too lazy to wash it afterwards, so I set all that aside in a bowl for when the couscous would be ready. 

Then came the time to prepare the meat. This took a rather long time, as the meat was thick even though I bashed it, and caught color fast as the lemon zest burned logically quickly. I let that turn a nice rose color and then sliced it evenly on a board (you cook it on olive oil naturally, add during the cooking if needed, its perfectly fine).

In the meantime, I mixed some yoghurt and mileram (as yoghurt is runny in Croatia and mileram is a thicker type of dairy product), added some pepper, juice of a lemon, and the cucumber. 

I decorated with some remaining dill.

My couscous soaked up the water by this time so I just sprinkled over some salt and pepper, and spread on the platter. After that I sprinkled over my veggies, then the cut up meat, then crumbled over the feta 

and voila! 

I haven't said this in a long time, but here are some closeups of this magical meal:

(Jamie's recipe coming soon, there are clouds over the window I take pictures under, yikes!)