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Chicken and Peas Cous cous

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Ingredients

• 200 g cous cous
• Chicken stock
• Chicken
• 1 can garden peas
• 1 can marrow peas
• Single Cream

Recipe

1. Cut the chicken into bite-sized pieces.

2. Heat a little oil in a large skillet (frying pan) over medium-high heat. Add the chicken and cook until golden and cooked through.

3. Add the mushrooms and cook until browned and any liquid has evaporated.

4. Meanwhile, put the couscous and stock powder (or a crumbled bouillon cube) in a heatproof bowl. Pour over boiling water, cover, and leave to stand for 5 minutes, then fluff with a fork.

5. Stir the peas into the skillet and cook for 2–3 minutes until tender.

6. Pour in the cream and simmer until slightly thickened. If it’s still thin, sprinkle in a little all-purpose flour (plain flour) and stir until smooth.

7. Spoon the couscous onto plates and top with the chicken mixture.

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