Method for Chicken

1. In a small glass bowl, pour the boiling water over saffron threads. Stir and set aside.
2. Meanwhile, cut each chicken breast into 4-6 pieces. Heat oil in large skillet and quickly stir fry chicken until cooked about halfway through, 4-5 min. Remove from heat. Set aside.
3. Add butter and sauté onion and garlic; cook for approximately 5 minutes on medium heat. Stir in red pepperstrips and asparagus, cooking for a further 5 minutes.
4. Add the white wine and rosemary and bring to boil.
5. Stir in Cooking Rich™, chili flakes and saffron. Reduce heat and simmer for 5 – 7 minutes until vegetables are al dente.
6. Add green peppercorns and reserved chicken. Reduce heat and cook on low for 5 minutes or until the chicken is cooked through.
7. To serve, spoon over serving of couscous. Season to taste.

Method for Couscous

1. Place the couscous in a container that has a lid.
2. Cover the couscous with boiling hot chicken stock, season with salt and pepper, cover with lid and set aside.
3. Roast and grill all the vegetables.
4. Combine the lemon juice, olive oil and garlic to create a basic dressing.
5. In a large mixing bowl combine all the prepared ingredients to form a chunky salad.