Chicken & Chickpea Couscous

By Pilly

Ingredients

• 1 cup couscous
• 1 chicken breast, skin off
• 1 1/2 cups chicken stock
• 1 brown onions, chopped finely
• 250 g can chickpeas, drained
• 300 g can diced tomatoes
• Paprika, salt & pepper
• (Optional)
• You can also add more veggies to this dish such as mushrooms, corn kernels and peas.

Details

Servings 2

Preparation

Step 1

Cook couscous in boiling water. Once ready, drain and set a side.

Saute onion in oil in a deep frying pan. If choosing to add mushrooms, add them now and saute until soft. Add paprika, salt and pepper and stir until onion is soft.

Add chicken and brown. Add diced tomatoes and stir. Let simmer for 2-3 minutes.

Add chicken stock and stir to combine thoroughly. Simmer for another 3-4 minutes.

Add chickpeas. If choosing to add frozen corn kernels & peas, also add them in with the chickpeas.

Let simmer for 5 minutes or until corn and peas have softened.

Serve on top of couscous.