- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 skinless chicken breasts, cut into chunks
- 1 small onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, crushed
- pinch each paprika and saffron
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 50g baby sweetcorn, halved
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 50g asparagus tips
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 50g peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 50g cherry tomatoes, halved
- 150ml chicken stock
- 140g wholemeal couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
Heat the oil in a pan, cook the chicken for 5-6 mins, then remove with a slotted spoon. Add onion and cook for 2-3 mins before adding the garlic, paprika, saffron, sweetcorn, asparagus, peas and tomatoes. Cook for 2-3 mins more. Return the chicken to the pan, pour in the stock, then cover and simmer for 15 mins.
Meanwhile, cook the couscous following pack instructions. To serve, fluff the couscous with a fork and divide between 2 bowls before spooning over the stew.
Make it all year roundIn winter, make this stew with frozen peas, frozen soya beans and sliced leeks.