2 – 3 chicken breast fillets
6 – 8 courgettes, sliced diagonally
200gm couscous
200ml hot chicken stock
1 Tblsp Harrief (chilli) paste
2 Tblsp chopped coriander
30gm chopped pistachio nuts
4 Tblsp natural fat free yoghurt
Juice and grated rind of 2 oranges
4 handfuls mixed salad leaves
Method
Spray a frying pan with non stick cooking spray.
Fry the chicken over a moderate heat for 10 – 15 minutes, turning once.
Remove from the pan and cover with tin foil.
Fry the courgette slices, in the pan you used for the chicken, for about 5 minutes until they start to soften and colour.
Measure the couscous into a plastic bowl.
Pour over the stock and mix in the harrief paste and coriander.
Cover the bowl with a plate or cling film and allow to stand for 5 – 10 minutes.
Fluff up the couscous with a fork and stir in the courgette slices and pistachios.
Shred the chicken into strips.
Make a bed of mixed salad leaves on each of four plates.
Divide the couscous between the plates and arrange the chicken strips on top.
Spoon the yoghurt over and finish with the orange juice and rind.
