250g/8oz of couscous
275 ml/½ pint of chicken stock - enough to cover the couscous
2 chicken breasts - sliced diagonally
2 teaspoons of sesame oil
olive oil
1 red onion - diced
2 cloves of garlic - crushed
1" piece of ginger - finely chopped
1 red pepper - diced
1 yellow pepper - diced
1 courgette - sliced lengthways, seeds removed and diced
1 small punnet of baby tomatoes - halved
handful of fresh basil - chopped
handful of parsley - chopped
zest of ½ a lemon
anglesey sea salt
black pepper

METHOD

Heat a little oil and cook the chicken with 1 clove of garlic. Once cooked, remove from the pan and set aside. Heat the sesame oil and a little olive oil and cook the onion, garlic and ginger until soft. Add the courgette and peppers to the onions and fry for a further 2 minutes. Once the couscous has absorbed the stock, add 2 tablespoons of olive oil and mix well. Add the warm ingredients to the couscous and mix well, before adding the basil, parsley, tomatoes and lemon. Season to taste

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