Honey Chicken Couscous
Serves 4
   700g stir-fry chicken
   1 cup ketjap manis
   1 tbsp honey
   One and a half cups instant couscous
   One and a half cups hot chicken stock
   20g butter, diced
   Quarter cup chopped coriander
   1 tbsp vegetable or peanut oil
   3 carrots, sliced thinly
   1 capsicum, diced
   1 clove garlic, chopped
   125g natural yoghurt
   One and a half tablespoons lemon juice
   Lemon wedges, to serve

   Mix ketjap manis and honey in a bowl and allow chicken to marinate in this mixture for one to two hours.
   Place couscous in a very large serving bowl, add stock and butter and mix to combine. Cover with plastic wrap and allow to stand for at least 5 minutes until the liquid is absorbed.
   Meanwhile, sauté carrots, capsicum and garlic in oil in a frypan. Remove when softened, then add the chicken to the frypan with a little of the marinade, and stir-fry till the chicken is cooked.
   Use a fork to fluff up the couscous and stir the coriander into it. Add the chicken and the vegetables, and stir further to combine. Combine yoghurt and lemon juice and dollop this over the whole lot. Serve with lemon wedges.


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