- 100g frozen chopped French green bean
- 400g packet mini chicken breast fillets
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 14 kalamata olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- chicken stock cube
- 1 tbsp apricot conserve (with large pieces of fruit)
- 2 110g packets coriander and lemon couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- A small handful fresh coriander
- 1 tsp each ground cumin and coriander
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
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.