Spiced Double Chicken and Caramelised Onion Pearl Couscous Salad

a) Once cooked, drain in a sieve, then run under cold water.

b) Drizzle the couscous with some oil and stir through to stop it sticking together, then pop it on top of the pan and allow it to steam until ready to serve.

c) Meanwhile, heat a drizzle of oil in a frying pan on high heat.

d) Once hot, lay the chicken into the pan. Season with salt and pepper. Fry until golden, 3-4 mins, then turn and cook for 1 min more. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Transfer the chicken to a baking tray, drizzle over some oil and sprinkle over half the peri peri seasoning. 

b) When the oven is hot, roast the chicken on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) While the couscous and chicken cook, trim the cucumber, then cut into small 1cm pieces.

b) Cut the tomato into 1cm chunks.

c) Slice the lemon into wedges.

d) In a large bowl, mix a good squeeze of lemon juice, caramelised onion paste, sun-dried tomato paste, remaining peri peri seasoning, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

a) When the couscous is cooked, add to the caramelised onion dressing, along with the chopped cucumber and tomato and toss together.

b) When the chicken is cooked, slice widthways into 1cm thick slices.