Pour the water for the couscous (see pantry for amount) and half the chicken stock paste into a medium saucepan and bring to the boil.

When boiling, remove from the heat, stir in the couscous and pop a lid on the pan.

Leave to the side for 8-10 mins or until ready to serve.

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once the oil is hot, add the diced chicken and sliced pepper. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Stir-fry until the chicken is browned all over and the pepper starts to soften, 5-6 mins.

Add the garlic, Caribbean style jerk (add less if you'd prefer things milder) and tomato puree to the pan. Stir-fry until fragrant, 1 min. 

Stir the sugar and water for the sauce (see pantry for both amounts) and the remaining chicken stock paste into the pan.

Bring to the boil, then lower the heat and simmer gently until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Add a splash of water if it looks a little too thick.

In the meantime, trim and thinly slice the spring onion. Zest and cut the lime into wedges.

Cut the tomatoes into 1cm chunks and pop into a medium bowl. Add the spring onion, a drizzle of oil and a squeeze of lime juice, and the lime zest. Season with salt and pepper.

Once the couscous is ready, fluff it up with a fork and stir through the salsa.

Once the sauce has thickened, stir through the BBQ sauce, a squeeze of lime juice and season with salt and pepper. Add a splash of water if you feel it needs it. 

Share the couscous between your bowls and spoon over the chicken and pepper stew.

Serve with any remaining lime wedges for squeezing over.

Enjoy!