Put a kettle of water on to boil.
Meanwhile, heat the oil in a large
non-stick frying pan and add the
chicken in a single layer. Scatter
the spices on top and leave to
cook, without stirring, for about
aminute. Flick the chicken pieces
over and cook for a minute or
so on the other side.
While you are waiting, tip the couscous into a saucepan. Pour 400ml/14fl oz boiling water over the
couscous and allow to bubble on the heat for a minute. Cover, turn off the heat and leave to soak
for 5 minutes.
While the couscous is soaking, pour 300ml/1⁄2 pint boiling water over the chicken in the frying pan and
crumble in the stock cube. Tip in the conserve, beans and olives, add salt and freshly ground black pepper to
taste, stir, then leave to bubble gently for 5minutes. Meanwhile, chop the coriander and sprinkle it
into the pan before serving.
Fork through the couscous – it should have plumped up by now – and pile into 2 large shallow bowls.
Spoon the chicken, beans and olives on top and pour the sweet and fragrantly spiced juices over.