Meals and Courses

  • 200 g (7 oz) couscous
  • 50 g (2 oz) sultanas
  • 2 teaspoons mild curry paste
  • 450 ml (¾ pint) boiling water
  • 2 tomatoes, diced
  • ½ green, red or yellow pepper, cored, deseeded, diced
  • ½ red onion, finely chopped
  • small bunch fresh coriander, finely chopped
  • 40 g (1½ oz) lightly toasted desiccated coconut
  • 125–175 g (4–6 oz) cooked chicken, diced
  • grated rind and juice of 1 lime
  • 3 tablespoons sunflower oil
  • salt and pepper

Put the couscous, sultanas and curry paste into a large bowl, add the boiling water and mix together. Leave to stand for 5 minutes.

Fluff up the couscous with a fork, then mix in the tomatoes, pepper, onion, coriander, coconut and chicken.

Mix the lime rind and juice with the oil and a little seasoning. Add to the couscous and toss together. Spoon into bowls and serve.

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