Very quick!
Ingredients
- Chicken breast
- 30g cous cous
- ¼ tsp curry powder
- ¼ tsp fennel seeds
- ¼ tsp cumin powder
- Small pinch chilli flakes
- ¼ tsp lime pickle
- 10g sundried tomatoes
- Pinch of salt and pepper
- Some coriander and flat parsley, chopped
- ¼ lemon
- 50g sugar snap peas
- 50g broccoli
- 50g red pepper
Method
- Butterfly the chicken breast in half, then rub the chicken with ½ tbsp of olive oil and a pinch of salt and pepper, sear on a hot pan on both sides and bake in the oven for 8-10 minutes at 180C.
- Put the couscous in a small bowl with curry, fennel, cumin and chili, fill with boiling water about 1 inch above the couscous, cover with cling film and leave for about 10 minutes until it has absorbed the water.
- Boil some water in a pan and blanch the sugar snap peas and broccoli for 5 minutes, drain.
- When the couscous is ready add the lime pickle, herbs, chopped sundried tomatoes and lemon juice and mix all together.
- Serve the chicken with the spiced couscous, vegetables and fresh red pepper.
