EASY FIX weeknights

HAVE DINNER ON THE TABLE IN 30 MINUTES!

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Chicken and Chorizo Couscous

SERVES 4

PREP & COOK 30 MINS

• 500g chicken breast fillets, thinly sliced

• 2 tbsp olive oil

• 1½ cups chicken stock

• 250g packet pearl couscous

• 1 chorizo, halved lengthways, thinly sliced

• 1 onion, halved, thinly sliced

• 2 cloves garlic, crushed

• 1 red capsicum, cut into thin strips

• 200g green beans, trimmed, chopped

• 1 tsp smoked paprika

• 2 tbsp coarsely chopped fresh oregano, plus extra leaves to serve

1 Toss chicken with half the oil in a bowl.

2 Bring stock to the boil in a medium saucepan. Add couscous. Reduce heat. Simmer, covered, for 10 mins or until stock is absorbed and couscous is tender. Remove from heat.

3 Meanwhile, heat a large, deep frying pan over a medium-high heat. Add chicken in two batches. Cook, stirring occasionally, for 5 mins, or until cooked. Remove. Cover to keep warm.

4 Heat remaining oil in same frying pan over a medium heat. Add chorizo, onion, garlic, capsicum and beans. Cook, stirring, for about 5 mins, or until light golden. Stir in paprika, oregano, couscous and chicken with any resting juices.

5 Serve garnished with extra oregano.