sundried tomato, chicken and parmesan couscous
Prep
Cook
Total
Yield 4 servings
A handy lunch this, if you're stuck on stuff to eat during the day. Keeps well in the fridge and tastes better for being left. If you're feeling like an indulgent hussy, add yourself a small knob of butter when you add the couscous. Enjoy!
Ingredients
- 200g Ainsley Harriott sundried tomato and garlic cous cous (6 syns) (save syns by using plain couscous, but you know: taste)
- 6 handfuls of baby spinach, chopped up
- 3 cloves of garlic, chopped
- 2 chicken breasts, cooked and diced
- 1 chicken stock cube
- 2 tsp dried basil
- ½ tsp pepper
- 30g parmesan, grated (1x HeA)
Instructions
- chop the spinach finely
- spray a large frying pan with a little oil over a medium heat
- add the garlic and cook for one minute
- add the chicken and cook it off until it's white
- add spinach, basil and pepper to the pan
- crumble over a stock cube and add 350ml water along with the couscous
- mix everything together and bring to the boil
- remove from the heat, cover the pan with a lid and stand for 5-10 minutes until the water is absorbed
- sprinkle over the parmesan and serve
Make it more indulgent by adding 90g more of parmesan (3 x HEA!) and living the bloody dream. Stir it in!
Notes
- don't let Frylight ruin your pans - use one of these oil sprayers instead!
- you can easily make this syn free by using plain cous cous instead
- to chop the spinach simply bunch together a handful and slice thinly, then slice lengthways. Or, if you're really lazy, just chuck it into a food processor
- make quick work of the garlic with one of these Microplane grater! No fiddling!
As with all of our recipes, you can add anything you like into this. It would work well with roasted peppers, feta cheese, olives, sausages, packet of crisps or Trex.
Courses lunches
Cuisine dunno mate
Recipe by twochubbycubs at https://twochubbycubs.com/2019/04/04/tomato-chicken-and-parmesan-couscous/