Creamy mustard and leek chicken with wholemeal couscous

1 Heat oil in a large non-stick pan, add leek and garlic. Cook over a medium heat for 5 minutes or until leeks are soft.

2 Add chicken and mustards to the pan, cook for around 5 minutes, allowing the chicken to lightly brown all over.

3 Meanwhile, just cover the couscous with boiling water in a bowl, cover and leave to soak.

4 Add the mushrooms to the chicken and cook for 2-3minutes, stirring from time to time. Add peas and 1/2 cup water and cook for 8-10 minutes over a low heat until chicken is cooked through.

5 Add Philadelphia light cream for cooking, cook for another minute, then serve with wholemeal couscous. Garnish with parsley.