Method

If you are using leftovers from our sweet chilli chicken stir-fry, you can scale this recipe up or down depending on how much leftovers you have. 

1. Preheat the oven to 180°C/ 350°F/ Gas Mark 4 
2. If you are using leftovers, please skip step 3  
3. Place the chicken fillets in a small ovenproof dish that they will fit snuggly into and spoon over the sweet chilli sauce, turning to coat them evenly. Cover tightly with tin foil and place in the oven for 20 minutes or until cooked through and tender. Remember to wash your hands with warm soapy water after handling raw chicken 
4. While the chicken is cooking, place the couscous in a saucepan with boiling water and cook according to packet instructions 
5. Once cooked, place the chicken on a chopping board and chop up finely 
6. In a bowl, mix together the couscous and chicken 
7. Cut the top off each pepper and remove and discard the seeds and cores. Spoon the couscous mixture into the peppers 
8. Grill the peppers lightly until they brown slightly 
9. Season lightly with salt, if using and plenty of black pepper