a) Boil a full kettle. 

b) Put the couscous in a large bowl. Pour in the boiling water for the couscous (see pantry for amount), stir in the peas and half the chicken stock paste, then cover tightly with cling film. 

c) Leave to the side for 10 mins or until ready to serve.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan and season with salt and pepper.

c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

d) In the meantime, peel and grate the garlic (or use a garlic press). Grate the cheese. 

a) Once the chicken has browned, add the garlic and peri peri seasoning, fry for 1 min. 

a) Bring to the boil, stir and lower the heat so the sauce simmers gently. 

b) Simmer until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Once the chicken is cooked through, stir in the red pepper chilli jam. 

b) Season with salt and pepper and remove from the heat. 

a) Fluff up the couscous with a fork then share it out between your serving bowls. 

b) Spoon over the peri peri chicken and sprinkle over the cheese to finish. 

Enjoy!