CHICKEN AND COUSCOUS

You need: kettle with boiling water; griddle pan on high heat; large nonstick pan on medium heat.

SERVES 4 PREPARATION: 10 MIN COOKING: 20 MIN

COUSCOUS 325ml (1½c) couscous, chilli pepper flavour or plain salt 325ml (1½c) boiling water 15g butter CHICKEN 3 chicken breast fillets 5ml (1t) ground cumin 5ml (1t) ground coriander 5ml (1t) paprika 15ml (1T) olive oil 45ml (3T) vegetable oil TO FINISH 80g mangetout 100g baby corn 30g spring onion, chopped 1 chilli, finely chopped juice of ½ lemon handful of fresh parsley, chopped lemon wedges

1 Couscous Put the couscous in a large glass bowl, season with salt and

add the boiling water. Cover with clingfilm and leave for 5 minutes. Fluff the couscous with a fork, add the butter and fluff until the butter has melted. 2 Chicken Flatten the fillets slightly with the heel of your hand, season with the spices and drizzle the olive oil over. Heat the vegetable oil in the pan and fry the chicken for about 6 minutes a side. 3 Roughly shred the

chicken using two forks. 4 To finish Arrange the mangetout and corn on the griddle pan. Turn the veggies after a minute or when griddle lines appear. 5 Mix the spring onion, chilli and lemon juice into the couscous and top with the shredded chicken, cooked veggies and parsley. 6 Serve with lemon

wedges.