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
18 minsTime total
- 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.
- Place stock in a medium bowl; add couscous; stir with a fork, cover and set aside.
- 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.
- Serve with rocket, chicken and extra chilli sauce, if desired.