Here’s how to make a filling one pot meal with a difference. Everything’s cooked together in one pan to seal in the flavour of the spiced chicken couscous, and save on the washing up. Giant couscous makes a lovely alternative to rice and it’s perfect served hot or cold.

SERVES: 4 (+ leftovers for 4) – PREP: 20 MINS – COOK: 1 HOUR 10 MINS

2tbsp rapeseed oil

500g chicken fillets

1tbsp ground coriander

1tbsp paprika

1tbsp ground cumin

1 onion, chopped

3 garlic cloves, crushed

500g squash, cubed

300g giant couscous

300ml hot chicken stock

150g frozen peas


1 Heat oil in a large flameproof casserole, add chicken, coriander, paprika, cumin and onion and fry for 10 mins to lightly brown. Heat oven to 200C, Gas 6.

2 Add garlic, squash, cous cous, chicken stock and season with salt and freshly ground black pepper. Cover and oven cook  for 25 mins until the chicken and squash are tender and the liquid absorbed.

3 Add peas and cook for 5 more mins.

Per serving: 227 cals, 4g fat, (0.5g saturated fat) 27g carbs



Drain a 400g can of chick peas. Put into a bowl with 200g feta cheese cubes and 4 drained chopped peppadew peppers. Stir in the cold leftover chicken,  cous cous and veg and 3tbsp reduced fat French dressing. Mix and finish with a few coriander leaves.