This delicious turmeric chicken with cous cous recipe is perfect for light summer suppers or as an accompaniment to salad.
PREP: 10 MINS
COOK: 30 MINS
✱ 2 sprigs fresh oregano, leaves only
✱ 2tsp ground turmeric
✱ 4tbsp olive oil
✱ 4 skinless chicken breast fillets
✱ 2 roasted red peppers from a jar or can, thickly sliced
✱ 250g giant couscous
✱ 100g green beans
✱ 400g rainbow chard, larger stems sliced
✱ 150g reduced-fat houmous
✱ 25g whole unblanched almonds
✱ Handful of fresh basil leaves
- Mix together the oregano, turmeric and 2tbsp olive oil. Add chicken breasts, season with salt and freshly ground black pepper and coat in the mixture.
- Heat remaining oil in a large frying pan, add the chicken and cook for 10-15 mins, turning occasionally, until golden and cooked through. Add the peppers to the pan and cook for 2 mins to heat through.
- At the same time, cook the couscous in boiling water for 6-8 mins until just tender, drain. In a separate pan of boiling water, cook the green beans for 3 mins, add the chard stalks and cook for a further 2 mins, then add the chard leaves and cook for 1 min to wilt, drain.
- To serve, spoon the houmous onto each plate and top with the couscous and peppers. Thickly slice the chicken, arrange on the top, scatter over the almonds and serve with the green beans and chard. Finish with a few fresh basil leaves.