Ingredients
- 400 g skinless chicken breast fillets
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 300 g zucchini, halved lengthwise and sliced
- 1 can chopped tomatoes, about 400 g
- 200 ml vegetable stock
- 1 1/3 cups (250 g) couscous
- 400 ml boiling water
- 200 g sugarsnap peas
- 1 can chickpeas, about 410 g, drained and rinsed
- 10 g buttersalt and pepperchopped fresh coriander to garnish
Preparation
- Cut the chicken on the diagonal into strips about 1 cm thick.
- Heat half the oil in a wok or heavy-based frying pan. Add the chicken, onion and garlic, and cook over a moderately high heat, stirring constantly, for 2 minutes or until the chicken turns white with golden brown flecks.
- Reduce the heat to low and add the cumin, coriander and cinnamon stick. Cook, stirring constantly, for 1 minute.
- Add the zucchini and stir well, then add the tomatoes with their juice and the stock. Cook for 5 minutes, stirring occasionally.
- Meanwhile, put the couscous in a saucepan and pour over the boiling water.
- Add the remaining 1 tablespoon oil. Stir well, cover and leave to soak, off the heat, for 5 minutes.
- Add the sugarsnap peas and chickpeas to the chicken mixture. Cook for a further 5 minutes, stirring frequently.
- Stir the butter into the couscous and cook over a moderate heat for 3 minutes, fluffing up with a fork to separate the grains.
- Pile the couscous onto a serving platter. Spoon the chicken on top and garnish with chopped coriander. Serve hot.