Chicken And Pine Nuts With Saffron Couscous And Lemon Dressing

1. Put the saffron, couscous, and sultanas in a heatproof bowl and pour over the hot stock. Stir once and allow to stand for 15 minutes.
2. Meanwhile, whisk together the dressing ingredients.
3. Brown the chicken strips on all sides in a non-stick frying pan over high heat for about 4 minutes.
4. Reduce the heat to medium, add the sweetcorn and pine nuts, and cook for a further 2 minutes, stirring once or twice. Remove the chicken from the frying pan and set it aside.
5. Fluff up the couscous with a fork and add to the frying pan with the tomatoes, dressing, and spring onion. Heat for 1 minute, or until
warmed through, stirring gently. 
6. Spoon onto a plate, top with the chicken slices, and garnish with coriander.
 

• Strands saffron FOUR STRANDS
• Dry couscous 50g
• Sultanas 5g
• Boiling chicken or vegetable stock 125 ML

For Dressing   

• Finely chopped fresh coriander leaves 5g
• Lemon juice  1/2Pc
• Olive oil 5 ML
• Chicken breast fillet, cut into 8 strips 100g
• Sweetcorn kernels 25g
• Pine nuts 5g
• Cherry tomatoes, quartered 10Pc
• Spring onion, trimmed and chopped 2Pc