About this recipe:This makes a healthy, colourful and filling lunch, served on top of lettuce.
175g (6 oz) couscous
1 (500g) container chicken stock
120ml (4 fl oz) dry white wine
1 dessertspoon olive oil
1 lime, juiced
1 1/2 teaspoons ground cumin
1 clove garlic, minced
450g (16 oz) skinless, boneless chicken breast fillets - diced
1 green pepper, cut into large pieces
1 red pepper, cut into large pieces
1 yellow pepper, cut into large pieces
4 spring onions, chopped
30g (1 oz) pitted black olives
Prep:15min › Cook:15min › Ready in:30min
Prepare couscous according to package directions, using chicken stock for liquid. Drain and set aside.
In a large frying pan combine the wine, oil, half the lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
Remove chicken from frying pan and mix in a large bowl with remaining lime juice, remaining 1/2 teaspoon cumin, green pepper, red pepper, yellow pepper, spring onion and couscous. Garnish with a few black olives per serving.