Chilli-lime chicken couscous

You can have this Thai-flavoured chicken dish on the table in 20 minutes. It's dairy free too!

Serves: 4

Time to make: 20 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

1¹⁄³ cups pearl couscous
400g packet pre-diced peeled pumpkin
6 store-bought chilli-lime marinated chicken skewers, meat removed from skewers (or make them yourself – see tip)
160g baby spinach and rocketarugulaX leaf mix
¹⁄³ cup Thai-style salad dressing

Instructions

Stay Awake

1 Cook couscous in a large saucepan of boiling water for 10 minutes, or until tender. Drain.

2 Meanwhile, spray a large non-stick frying pan with olive oil and set over medium-high heat. Add pumpkin to pan and cook, stirring occasionally, for 5 minutes, or until golden and tender. Transfer to a bowl. Add the chicken to the pan and cook, stirring occasionally, for 5 minutes, or until browned and cooked. Season with cracked black pepper. Remove the pan from the heat. Cool slightly.

3 Add the couscous and spinach mix to pan along with the salad dressing. Toss to combine. Divide among four serving bowls and serve.

HFG tip

If you can’t find marinated chicken in your supermarket, you can make your own by adding some lime juice and chilli paste to plain chicken skewers.

Nutrition Info (per serve)

Calories 429 cal

Kilojoules 1792 kJ

Protein 32.8 g

Total fat 11.2 g

Saturated fat 2.0 g

Carbohydrates 44.7 g

Sugar 14.1 g

Dietary fibre 5.5 g

Sodium 459 mg

Calcium 62 mg

Iron 1.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.