Serves 4

1 tbsp plain flour
1 tsp each ground paprika, turmeric, cumin and coriander
½ tsp chilli powder
Salt and freshly ground black pepper
4 skinless chicken breasts, thinly sliced
Olive oil
1 cup chicken stock
3 tbsp toasted pine nuts
2 tbsp chopped fresh parsley

1. Combine flour, spices, salt and pepper and use to dust sliced chicken. Heat a nonstick frying pan, add a little oil and pan-fry chicken in two to three batches to lightly brown all over. Remove chicken to one side.

2. Add chicken stock to the pan and bring to the boil, scraping any sediment from the pan. Return chicken to the pan and simmer for 5 minutes to heat through and finish cooking. Serve on top of vegetable couscous, scattered with pine nuts and parsley.

Vegetable couscous
Serves 4

Olive oil
1 red onion, coarsely diced
2 cloves garlic, crushed
1 tsp ground coriander
1¼ cups vegetable or chicken stock
1¼ cups instant couscous
3 courgettes, thickly sliced
1 red pepper, cut in chunks with seeds removed
¼ cup chopped fresh coriander
Salt and freshly ground black pepper

1. Heat a saucepan, add 2 tbsp oil and onion and cook over a medium heat for 8 minutes to soften but not brown the onion. Add garlic and ground coriander and cook for 1 minute more. Stir in stock and bring to the boil.

2. Pour couscous into the pan and stir to combine. Remove from the heat, cover pan and leave couscous for 10 minutes to steam and soften.

3. Meanwhile, heat a nonstick frying pan, add a little oil, courgettes and red pepper. Stir-fry to lightly brown.

4. Fluff up couscous with a fork. Stir through cooked vegetables and coriander. Season with salt and pepper to taste.