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Pregnancy
Lunch
Recipe
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Couscous with Summer Vegetables

4
18 mins

Ingredients

2 (400g) chicken breast fillets

1½ cups (375mL) hot chicken stock

1½ cups (300g) couscous

1 tbsp olive oil

1 bunch asparagus, cut into 5cm lengths

1 cup (95g) snow peas, cut into strips

1 medium (200g) red capsicum, thinly sliced

juice 1 lemon

¼ cup (60mL) chilli sauce

2 cups (40g) rocket leaves

Step by step

  • 8 mins
    Preparation
  • 10 mins
    Cooking
  • 18 mins
    Time total
  • Instructions

    1. Heat a large non-stick frying pan over medium heat; cook chicken 4-5 minutes per side or until cooked through. Slice and set aside.
    2. Place stock in a medium bowl; add couscous; stir with a fork, cover and set aside.
    3. Reheat frying pan over high heat; add oil, asparagus, snow peas and capsicum; stir fry for 3 minutes or until just tender; add to couscous with lemon juice and chilli sauce, mixing well.
    4. Serve with rocket, chicken and extra chilli sauce, if desired.