2 tbsp olive oil 1 onion, finely sliced 2 garlic cloves, roughly chopped 1 red chilli, deseeded and finely chopped 2 large pinches saffron 300g chicken-thigh fillets, cut into bite-sized pieces 1 each red and yellow pepper, deseeded and sliced 175g giant couscous 500ml chicken stock salt and freshly ground black pepper 250g cooked and peeled king prawns 125g frozen peas finely grated zest of 1⁄2 lemon large handful fresh parsley, roughly chopped
1. In a large, deep frying pan, heat the oil and gently fry the onion for 10 minutes until soft. Add garlic, chilli, saffron, chicken and peppers, and cook for a few minutes to lightly brown the chicken. 2. Add the couscous, stock and some seasoning, then bring to the boil. Turn down the heat and simmer for 12 minutes, stirring often, until the couscous is tender and most of the liquid has been absorbed. (Add more liquid if needed.) 3. Mix through the prawns, peas, lemon and parsley. Heat through, check seasoning and serve.
EACH SERVING About 1 700kJ, 14g fat (3g saturated), 33g carbohydrate (8g total sugars), 39g protein, 3g fibre.