COOK WITH COUSCOUS

Make the most of this cheap store­cup­board sta­ple

Easy Cook - - CONTENTS -

Serves 4 Prep 15 mins plus stand­ing Cook 45 mins

2 tbsp harissa paste

1 tsp each ground cumin and ground co­rian­der

2 red onions, halved and cut into thin wedges

2 skin­less chicken breasts, cut into bite-sized chunks

1 small but­ter­nut squash, cut into 1cm chunks

2 x 400g cans toma­toes

2 lemons, zested and juiced

200g cherry toma­toes, halved

140g couscous small bunch co­rian­der, roughly chopped

1 Heat a large, non-stick casse­role dish or pan on the hob. Add the harissa paste, spices and onions, stir and cook gen­tly for 10 mins un­til soft. Add the chicken and brown for 5-10 mins. Add the squash, stir­ring to com­bine, and a splash of wa­ter if it starts to stick. Cook for 5 mins more.

2 Tip the canned toma­toes into the pan with 1/2 can of wa­ter, cover and sim­mer for 20-30 mins. Add the le­mon zest and juice, cherry toma­toes, couscous and sea­son­ing. Cover and turn off the heat. Leave on the hob for 10 mins, then stir through the co­rian­der and serve. PER SERV­ING 283 kcals, fat 3g, sat­u­rates 1g, carbs 42g, su­gars 16g, fi­bre 6g, pro­tein 25g, salt 0.5g

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