Ingredients
• 2 tbs extra virgin olive oil, plus extra to serve
• 2 garlic cloves, finely chopped
• 220g (1 1/2 cups) pearl couscous
• 125ml (1/2 cup) white wine
• 2 roma tomatoes, finely chopped
• 750ml (3 cups) chicken stock
• 3 tsp fresh thyme leaves
• 500g chicken breast fillets, chopped
• 60g (3/4 cup) shredded parmesan
Method
1. Heat 1 tbs of the oil in a saucepan over medium-high heat. Add the garlic. Cook for 1 minute or until aromatic. Add the couscous and stir for 1 minute or until lightly toasted. Add the wine. Cook for 2-3 minutes or until wine evaporates. Stir in tomato, stock and half of the thyme. Reduce heat to medium-low. Cover and cook, stirring often, for 15 minutes or until liquid is absorbed.
2. Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. Season the chicken and cook, turning, for 5 minutes or until cooked through.
3. Add the chicken, remaining thyme and half of the parmesan to the couscous mixture. Serve
