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.