|4.00||chicken breast fillets — diced|
|20.00 ml||moroccan spice rub — or mild curry powder|
|80.00 ml||fresh chillies — 573|
|1.00||apples — Granny Smith, diced|
|2.00||celery stalks — chopped|
|1.00||pepper — green or red, cubed|
|2.00||carrots — peeled, julienned|
|15.00 ml||lemon juice|
|45.00 ml||fresh coriander — or parsley, chopped|
Sprinkle the chicken with the spice or curry powder.
Drizzle with 20 ml olive oil and toss to coat.
Marinate for 15 to 30 minutes.
Heat 20 ml olive oil in a frying pan and fry the chicken for three to five minutes until cooked through.
Remove from the heat and leave to cool.
Bring 250 ml water to the boil and add the couscous.
Switch off the heat, put the lid on and leave to steam for five minutes and then allow to cool.
Mix the chicken and the remaining ingredients into the couscous and season to taste with salt and freshly ground black pepper.
Store in containers in the fridge until you leave for work.
Keep leftovers for up to two days.