INGREDIENTS Serves 4
( SW half a syn per serving )
2 large chicken breast fillets
500 g pack of frozen butternut squash, thawed
2 red onions
1 tsp ground coriander
1 tsp ground cumin
2 tbsp harissa paste
1 chicken stock cube
2 x 400 g tins of chopped tomatoes
Zest and juice of 2 lemons
300 g pack of giant wholewheat couscous
A pack of fresh coriander
Peel and chop the red onion and add it to a pan with the harissa paste, cumin and coriander. Spray with a little cooking spay if needed and cook for a few minutes until the onion softens. Chop the chicken into chunks and add this to the pan and cook for another 5 minutes. Tip in both tins of tomatoes and half a can of water. Crumble in the chicken stock cube. Give the mixture a good stir and let it simmer, partially covered with a lid for 20 minutes. Add the lemon juice, zest and couscous and stir. Put the lid on and leave it for 15 minutes. Chop the fresh coriander, stirring it through the couscous mixture and serve !
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