Smokey Chicken & Green Bean Pearl Couscous

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous (see ingredients), stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan with a drizzle of olive oil.

• Meanwhile, heat a large frying pan over a high heat with a drizzle of olive oil. • When oil is hot, cook chicken breast strips in batches, until browned and cooked through, 5-6 minutes. • Add green beans, garlic paste, tomato paste and herb & mushroom seasoning and cook until fragrant, 1 minute. • Add the water and brown sugar and bring to the boil. Reduce heat to medium and simmer until slightly reduced, 3-4 minutes. • Add pearl couscous and the butter, stirring to coat, 1 minute. Remove pan from heat and season to taste. TIP: The chicken is cooked when it is no longer pink inside.