Dinner recipe
Quick chicken couscous with mini fillets, frozen peas, courgette, spring onions, parsley, lemon, and a light stock.
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Ingredients
wide frying pan with lid, kettle, fork, knife, chopping board
Method
Slice the chicken breast into bite-sized strips, dice the courgette, slice the spring onions, chop the parsley, zest the lemon, and keep the frozen peas ready.
Heat 1 tablespoon olive oil in a wide frying pan over a medium-high heat and cook the chicken with black pepper for 4 to 5 minutes until golden at the edges.
Stir in the courgette and spring onions for 2 minutes until the courgette starts to soften but still looks bright.
Crumble in the vegetable stock cube, add the couscous, frozen peas, lemon zest, and 350ml boiling water, then cover for 5 minutes off the heat.
Fluff the couscous with a fork, season with half the lemon juice, and check the chicken pieces have no pink in the centre.
Fold through the parsley and serve with the remaining lemon wedges for squeezing over at the table.
