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Ingredients: 1 tbsp sunflower oil 1 onion, thinly sliced 200g chicken breasts, diced 1tbsp freshly ground chillies 200g couscous 200ml water 150g cherry tomatoes Pinch of salt and pepper Handful parsley, chopped, to serve
Preperation: Heat the sunflower oil in a large frying pan and cook the onion for 1-2 mins just until softened. kawab Add the chicken kawab and fry for 7-10 mins until cooked through and the onions have turned golden. Add freshly ground chillies, pepper and salt and cook for 1 min more. Tip in the couscous, then pour over the hot water and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the water and is soft. Fluff up the couscous with a fork and scatter over the parsley and tomatoes to serve.
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