Cumin chicken with giant couscous, courgette, peas and mint
Serves: 4
Total time: 
Recipe by David Herbert / Recipe photograph by Kris Kirkham
Cumin chicken with giant couscous, courgette, peas and mint
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
492Kcal
Fat
12gr
Saturates
2gr
Carbs
45gr
Sugars
5gr
Fibre
6gr
Protein
48gr
Salt
0.9gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 3 tbsp light olive oil
- 200g wholewheat giant couscous
- 5 spring onions, sliced
- 2 medium courgettes, coarsely grated
- 175g frozen peas, thawed
- 100g baby leaf spinach
- 400ml hot vegetable stock
- 4 skinless chicken breasts, halved horizontally
- 1 tsp ground cumin
- 2 tbsp chopped fresh mint, plus a few whole leaves
Step by step
- Heat 2 tablespoons oil in a medium saucepan. Add the couscous, 4 spring onions and courgettes and cook, stirring, over a medium heat for 5 minutes until the vegetables are softened. Add the peas, spinach and stock; season and simmer on a low heat, stirring occasionally, for 8-10 minutes, until the stock has been absorbed, adding more hot water if necessary.
- Meanwhile preheat a large frying pan until smoking hot. Rub the chicken breasts with the remaining oil, ground cumin and some salt and pepper. Pan-fry the chicken for 8-10 mins, turning once, until cooked through. Slice the chicken thinly.
- When the couscous is cooked, stir in the mint and serve topped with the chicken, mint leaves and remaining spring onion, sliced.
