• Halve, peel and thinly slice the onion.
• Trim and thinly slice the scallion. Thinly slice the chilli.
• Halve the bell pepper and discard the core and seeds. Slice into strips.
• Peel and grate the garlic (or use a garlic press).

• Pop the couscous in a medium bowl.
• Add 200ml boiling water (500ml for 4p) and cover with a plate or cling film. 
• Leave aside for 10 mins.
• Add 2 tbsp flour (double for 4p) to a large bowl. Season with salt and pepper. Add the chicken and toss to coat. IMPORTANT: Wash hands after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the bell pepper and fry until starting to soften, 3-4 mins. Stir occasionally.
• Add the onion and another drizzle of oil (if necessary) to the pan and cook until softened, 4-5 mins, stirring occasionally.
• Add the garlic, cook for 1 min more, then transfer the veg to a plate or bowl and set aside.

• Return the pan to medium-high heat with a drizzle of oil.
• When hot, fry the chicken, shifting frequently until golden all over, 6-7 mins.
• Once the chicken is golden, stir back in the onion and bell pepper and cook together for 1 min.

• Pour ketjap manis, vinegar, Thai paste and 75ml water (double for 4p) into the pan.
• Add the chopped chilli (use less if you don't like spice) and simmer, stirring occasionally, until the sauce has reduced slightly and the chicken is cooked through, 4-5 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Remove from the heat, taste and season with salt, pepper and sugar.

TIP: Add a splash of water if you feel it needs loosening.

• Fluff up the couscous with a fork and season to taste with salt and pepper.
• Spoon into bowls and serve with the chicken and veg.
• Top with a sprinkling of sliced scallion.