• Pour the couscous and stock into a bowl.
• Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
• Cover with a plate or cling film. 
• Leave aside for 10 mins or until ready to serve. Remove the cover in the final 5 mins to allow the couscous to cool.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, peel and thinly slice the onion.
• Cut the tomatoes into 2cm chunks.
• Quarter the lime. 
• Trim and thinly slice the scallion.
• Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once the oil is hot, add the chicken to the pan and season with salt and pepper.
• Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. Remove one cooked.

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

• Return the pan to medium-high heat with a drizzle more oil if necessary.
• Fry the onion until softened, stirring occasionally, 3-4 mins. Season with salt and pepper.
• Add the teriyaki sauce along with 50ml water (per 2P). Allow to warm through for 2-3 mins.
• Remove the pan from the heat. Add the chicken back to the pan to warmed through.
• Taste and season with salt and pepper, if required.

• Meanwhile, fluff up the cooled couscous with a fork.
• Stir through the sweet chilli sauce, chopped cucumber and tomato.
• Season to taste with salt, pepper and lime juice.

• Divide the couscous between bowls.
• Top with teriyaki chicken.
• Sprinkle over the sliced scallion.
• Serve any remaining lime wedges alongside.