Serves 6, Prep and Cook: 45 minutes.

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 leek (360g), thinly sliced, rinsed, drained
• 2 carrots, peeled, halved length ways, thinly sliced
• 2 stalks celery, thinly sliced
• 1 tbsp finely grated fresh ginger
• 1 large clove garlic, crushed
• 1 tsp ground turmeric
• ½ cup pearl couscous
• 2 chicken stock cubes (10g each), crumbled
• 500g chicken breast fillets, trimmed
• ⅓ cup chopped fresh parsley
• 2 tbsp lemon juice

Method

1. Heat oil in a stockpot over a medium heat. Add onion and leek. Cook, stirring occasionally, for about 6 minutes or until soft.
2. Add carrots, celery, ginger and turmeric. Cook, stirring, for a further 2 minutes. Stir in couscous.
3. Add stock cubes, 2 litres (8 cups) of boiling water and chicken. Bring to boil. Cover with lid. Gently boil for 15 minutes. Remove pot from heat.
4. Using tongs, remove chicken. Cool slightly. Coarsely shred.
5. Return chicken to pot. Simmer, stirring, for about 2 to 3 minutes, or until chicken is hot. Stir in parsley and juice. Remove from heat. Season with salt and pepper. Serve.