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Ingredients |
For the optonal extras |
For the couscous |
| ¼ cucumber 10 cherry tomatoes or 3 larger tomatoes 1 pepper, any colour 2 spring onions 100g/3½oz sweetcorn, frozen or nned (drained weight) 150g/5½oz couscous Small lemon, juice only (you can also use orange) 1 tbsp olive oil 200ml/7fl oz boiling water |
2 tsp oil 200g/7oz chicken thigh fillets, cut into bite-sized pieces 150g/5oz broccoli, roughly chopped |
1 red pepper, deseeded and thinly sliced 1 green pepper, deseeded and thinly sliced 4 spring onions, roughly chopped 200ml/7fl oz boiling water 150g/5oz couscous ½ lime, zest and juice 2 tsp finely chopped coriander |
Method
- Mix together the chicken seasoning ingredients in a large bowl. Add the chicken and coat well in the mixture.
- Heat a teaspoon of oil in a frying pan over a high heat, add the chicken and cook for 3 minutes, or until cooked through. Remove the chicken and set aside.
- Pour the boiling water into a bowl, add the couscous, lime zest and a pinch of salt and pepper. Cover with a plate and leave for 5 minutes.
- Heat the remaining oil in the pan and cook the broccoli and peppers for 4 minutes.
- Return the chicken to the pan with the spring onions and cook for 2 minutes.
- Meanwhile, add the lime juice and coriander to the couscous, stir and put the plate back on for back on for 2 minutes.
- Use a fork to fluff up the couscous, take the chicken off the heat and enjoy together!