- 100g plain couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 100g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 200ml boiling hot stock, chicken or vegetable
- 200g packet cooked chicken fillets
- 1 large tomato, chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- squeeze of lemon juice, about a teaspoonful
Tip the couscous into a heatproof bowl with the peas. Pour over the hot stock, cover with a plate to keep the heat in, and soak for 5 minutes.
Tear the chicken into good bite-sized strips, then toss half of it on top of the soaked couscous. Mix in with the chopped tomato, then moisten and flavour with the olive oil and lemon juice. Season to your taste – you probably won’t need to add any salt, just some pepper. Divide between two plates and top with the rest of the chicken strips. Drizzle over a little extra olive oil and it’s all ready to serve.