4 chicken fillets, chopped into bite-sized pieces
1 red onion, chopped
3 garlic cloves, crushed
800 ml chicken stock
1 a small head of cauliflower, cut into small florets
2 small courgettes, chopped
1 red and 1 orange pepper, chopped into chunks
1 tsp ground cinnamon
500 g couscous
1 Heat the oil in a large pan over a medium heat. Add the chicken, onion, and garlic. Cook for 7-8 minutes, stirring, until the chicken is white and sealed on all sides. Add the stock, cauliflower, courgette, and peppers.
2 Stir in the curry powder and cinnamon. Cover and cook for 9-10 minutes, or until the chicken is cooked throughout.
3 Stir in the couscous and cover the pan. Remove from heat and let stand for five minutes, then fluff with a fork.