Ingredients

• 1 1/2 cups (375ml) chicken stock
• 1 teaspoon ground cinnamon
• 1 1/2 cups (300g) couscous
• 4 x 150g chicken breast fillets
• 1 tablespoon sumac
• 2 tablespoons extra virgin olive oil
• 1/2 cup (75g) raisins
• 2 tomatoes, seeds removed, chopped
• 2 plums, sliced into wedges
• 2 tablespoons flat-leaf parsley, chopped

Method:

1. Place the stock, cinnamon and 1 teaspoon salt in a saucepan. Bring to the boil, add the couscous, stir once, then remove from the heat. Cover and stand while you cook the chicken.
2. Meanwhile, toss the chicken with the sumac, half the oil, and salt and pepper to coat. Heat the remaining oil in a large non-stick frypan over medium-low heat. Cook the chicken for 3-4 minutes on each side until browned and cooked through. Set aside to rest, loosely covered with foil, while you finish the couscous. Set aside.
3. Fluff the couscous grains with a fork then stir in raisins, tomato, plums and parsley. Divide among bowls, then serve topped with the sliced chicken.