Ingredients Jump to Instructions ↓

  1. 230g wholewheat couscous

  2. 1 tablespoon vegetable oil

  3. 1 medium onion, chopped

  4. 2 bay leaves

  5. 5 whole cloves, crushed

  6. 1/2 teaspoon cinnamon

  7. 1 teaspoon dried turmeric

  8. 1/4 teaspoon ground cayenne pepper

  9. 6 skinless, boneless chicken breast fillets, chopped

  10. 1 (410g) tin chick peas

  11. 400g passata

  12. 1.4 litres chicken stock

  13. 2 carrots, cut into 1 courgette, cut into 1cm pieces

  14. salt to taste

Instructions Jump to Ingredients ↑

  1. Prepare the cous cous according to package directions.

  2. Heat the oil in a large saucepan over medium heat and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric and cayenne pepper. Place chicken in the saucepan and cook until well browned. Pour chick peas, passata and stock into the pan; bring to the boil. Reduce heat to low and simmer 25 minutes.

  3. Mix carrots and courgette into pan. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked cous cous.


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