Tomato and olive chicken with almond couscous


Serves: 1
Time to make: 20 mins
Total cost: $8.97 / $8.97 per serve

  • 150g boneless, skinless chicken breast
  • 1 tablespoon plain flour, seasoned with black pepper
  • cooking oil spray
  • 1/4 cup instant couscous
  • 2 roma tomatoes, chopped
  • 2 teaspoons capers
  • 1 tablespoon chopped black olives
  • 4 tablespoons white wine (or water)
  • 1 1/2 cups sliced mushrooms
  • 4 dried apricot halves, chopped
  • 1 tablespoon flaked almonds
  • 2 tablespoons chopped fresh flat-leaf parsley (optional)


Step 1 Slice chicken breast in half horizontally. Flatten with a rolling pin and lightly coat with flour.

Step 2 Spray a frying pan with oil and place over medium-high heat. Cook chicken pieces for 3–4 minutes on each side, until lightly browned. Remove from pan and keep warm. Place couscous in a bowl and add 1/3 cup boiling water. Cover to allow water to be absorbed.

Step 3 Spray pan with oil again and add tomatoes, capers, olives and wine. Bring to the boil. Reduce heat and simmer until tomatoes break up. Add mushrooms and cook for a few minutes. Return chicken to pan and cook for a few more minutes, coating chicken with sauce.

Step 4 Fluff up couscous with a fork and stir through apricots and almonds. Garnish with parsley (if using) and season with cracked pepper. Serve with chicken.

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