|4||chicken thighs — or 1 chicken breast|
|1 cup||mushrooms — sliced|
Cut the chicken into bite-sized pieces.
Slice the leek.
Put the couscous in a bowl or pot and add 1/3 cup of boiling water, stir and leave aside until its soaked up all the water or until it looks fluffy, then fluff with a fork.
Heat oil in a pan on medium to high heat and cook the chicken pieces for about 10 minutes until fully cooked and browned.
Remove the chicken from the pan and place the sliced vegetables in the same pan with some oil.
Fry the vegetables for about 10 minutes until soft.
Add the chicken back into the pan and stir together.
Serve the chicken and vegetables on top of the couscous.
Season with a squeeze of lemon.
Recipe shared with permission from Parent Sense. Click here to download the Parent Sense App for more baby food inspiration.