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Chicken Curry Cous Cous

Chicken Curry CousCous


  • 2 x Premium Chicken Breast Fillets
  • 1 tbsp.pine nuts
  • 2 tbsp. Extra Virgin Olive Oil
  • onion – chopped
  • 180ml low sodium chicken stock
  • 80g dry whole-wheat couscous
  • A pinch of salt
  • ½ tsp. curry powder
  • A pinch of cinnamon
  • 100g tart dry cherries – chopped
  • 2 scallions – sliced thinly


  • Protein: 24.7g
  • Carbs: 41.1g
  • Fats: 15.8g


  1. Toast the pine nuts in a fry pan over a low heat for 2 minutes then set aside to cool.
  2. Heat 1 tsp. olive oil over a medium heat in a saucepan and add the chicken.
  3. Cook until the chicken is lightly browned and is white through then remove and cover with tin foil to rest.
  4. Next, add the remaining tsp. of olive oil and reduce the heat of the pan to low then add the onion and cook until soft.
  5. Add the stock to the pan and bring to the boil for 1 minute. Then, remove from the heat and add the couscous, salt, curry powder, cinnamon and cherries
  6. Cover and allow to steam for 10 minutes.
  7. Once ready, fluff the couscous with a fork and serve by adding the chicken and pine nuts and tossing well.
Just £0.90

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