• 150 grams chicken breast
  • 1 TBS apricot jam
  • ½  tsp Mustard powder- dry
  • 50 grams couscous (dry)
  • 100 ml Ina Paarman chicken stock
  • ¼  cucumber- diced
  • ¼  Red Onion
  • ¼  red pepper
  • ¼ yellow pepper
  • 50 grams tomatoes
  • ½ TBS lemon juice
  • 1 tsp olive oil


  1. In a shallow dish combine the apricot jam, mustard and olive oil.
  2. Place chicken into a flat dish and baste in the marinade. Leave for 20 minutes
  3. Pre-heat oven to 180 degrees C. Place chicken on a lined baking tray and bake for 15 minutes or until cooked through, brushing with remaining marinade every 5 minutes
  4. Meanwhile prepare couscous by bringing stock to boil. Remove from heat, add couscous and stir. Cover with foil and allow to sit for 2-3 minutes. Remove foil and fluff with a fork.
  5. Place cooked couscous in a bowl and add cucumber, peppers, tomato and lemon juice. Toss to combine. Once chicken has cooked through, slice into small pieces and add to couscous.  


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* Results may vary from person to person