Spicy Halloumi Stew With Sultana Couscous & A Chicken Breast

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 then take your chicken out of the fridge, open the packet and let it air

Add your chicken to a baking tray (use tin foil to avoid mess!) with a drizzle of vegetable oil and put the tray in the oven for 18-20 min or until cooked through (no pink meat!)

Boil half a kettle then heat a separate, large, wide-based pan with a drizzle of olive oil over a high heat

Chop your halloumi into bite-sized pieces

Once hot, add the chopped halloumi to the pan and cook for 1-2 min or until starting to brown

Dissolve your vegetable stock mix in 200ml [300ml] [400ml] boiled water in a heatproof bowl

Add your couscous and sultanas to the bowl then stir well, cover and set aside – this is your sultana couscous

Wash your spinach, then pat it dry with kitchen paper

Once the halloumi has started to brown, add your baharat and chilli flakes (can't handle the heat? Go easy!) and cook for 30 secs or until fragrant

Once fragrant, add your chopped tomatoes, spinach and a splash of boiled water and cook for 2-3 min or until the spinach has wilted and the sauce has thickened to a pasta sauce-like consistency – this is your spicy halloumi stew

Add a drizzle of olive oil to the sultana couscous and fluff it up with a fork