Weekend cooking: Chicken couscous

Please welcome our first guest contributor - Bhagyata Kinger. Bhagyata loves food but rarely has time to cook elaborate dishes so experiments with quick flavourful options where she can!

Cooking time: 30 mins

Ingredients:

• 1 chicken breast, diced (v easy to do with scissors)
• half an onion, diced
• 1 clove of garlic, chopped
• a handful of parsley, chopped
• 1 tomato chopped/ 2tbsp tomato paste 
• salt to taste
• pepper to taste 
• 1 tbsp olive oil
• 3 tbsp couscous
• dried herbs
• vegetable/ chicken stock cube - depending on flavouring choice, can add any of the following: tahini (more Arab), harissa (some spice), aioli (more garlic)
• Lemon

In a pan, on medium heat, add the olive oil. Once it is warm, add the dried herbs and a sprinkling of pepper and the garlic. If you like chilli, can also add some chilli flakes here but be sure to add them just before the chicken in step 2!

Add in the chicken breast, allowing it to cook, stirring frequently for 7-10 minutes allowing it to soften. in the meantime put the couscous in a bowl and add boiling water to it that covers it and cover for approximately 5 minutes. 

Add the onions and sauté for 3-5 minutes

Add the tomatoes and some salt to taste (if you’re using a stock cube for the flavouring, remember these contain salt already so you don’t need to add more!), simmer the heat and let it cook for 3/4 minutes

Now add the couscous to the pan, 2bsp of water and 1tbsp the flavouring of your choice

Keep stirring until dry and then add the parsley, turning off the heat

Squeeze in some lemon for an extra tang (A tsp of shop-bought lemon juice works great)

Serve with yoghurt! Enjoy!