Chilli Couscous with Piri Piri Chicken

Piri Piri Chicken:
2 tbs lemon juice
1 tbs olive oil
4 tsp Schwartz Grill & Sizzle Special Blend Piri Piri
450g (1lb) boneless, skinless chicken breast, sliced

Chilli Couscous:
1 tbs olive oil
3 tomatoes, roughly chopped
25g (1oz) flaked almonds
50g (2oz) dried apricots, cubed
25g (1oz) sultanas

1 tbs Schwartz Easy Chilli
250g (9oz) couscous
Juice of one lime
1 pint chicken stock


STEP 1

Mix together the lemon juice, olive oil and Piri Piri Special Blend.



STEP 2

Add the chicken, cover and refrigerate for 20-30 minutes.



STEP 3

To prepare the couscous, heat the olive oil in a pan and add the chopped tomato for 2 minutes. Add the almonds, apricots, sultanas and chilli and fry for 1 minute.



STEP 4

Add the couscous, lime juice and chicken stock. Bring to the boil, cover and remove from the heat. Leave to stand for 5 minutes.



STEP 5

Meanwhile, heat a frying pan and fry the chicken for 6-7 minutes, until cooked. Serve the couscous with the chicken piled on top.



Great served with toasted pitta breads drizzled with olive oil.