Chilli Chicken Chick-Peas Couscous - serves 4

2 cups couscous
4 cups boiling water
1 tsp olive oil
14 oz chicken without skin and bone, diced
1 yellow pepper, seeded and sliced
2 large courgettes, sliced thickly
1 small greenchilli, thinly sliced
1 large tomato, diced
15 oz can chick-peas, drained
Salt and pepper to taste
Coriander or parsley sprigs to garnish

Place couscous in a large bowl and pour over boiling water. Cover and leave to stand for 30 minutes.
Heat the oil in a large, non-stick pan and stir fry the chicken quickly to seal, then reduce the heat.
Stir in the pepper, courgettes and chilli and cook for 10 minutes, until the vegetables are softened.
Stir in the tomato and chick-peas, then add the couscous. Adjust the seasoning and stir over a moderate heat until hot.
Serve garnished with sprigs of fresh coriander or parsley.