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Preparation Time: 20 minutes
Cooking time: 15 minutes + 10 minutes standing
Serves: 6

If served as six portions, provides 448 cals, 14g fat (of which 3g saturates), 17g sugar and 0.7g salt per portion.

Ingredients

- 1 tbsp olive oil
- 1 medium onion, chopped
- 455g (1lb) boneless skinless chicken thighs, cut into 1 inch pieces
- 250g (8.8oz) uncooked Israeli couscous
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp crushed red pepper flakes
- 250g (29oz) tinned reduced-sodium chicken broth
- ⅔ cup dried tropical fruit
- 425g (15oz) tinned garbanzo beans or chickpeas, rinsed and drained
- ½ cup plain yogurt
- 1 small carrot, grated
- ¼ cup minced fresh parsley
- 1 medium lemon

Method

1. In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3 - 5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8 - 10 minutes.

2. Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.