Five spice cous cous with coriander and mint

INGREDIENTS

60g chick peas (tinned, drained)

120g cous cous, cooked

1 chicken breast cut into bite sized pieces

1/4 bunch coriander, roughly chopped

1/4 bunch mint, roughly chopped

Five spice

Squidge of honey or 1 finely chopped medjool date

Oil

Salt

METHOD

Put the chick peas in a bowl with the cous cous and set aside.

Put a little oil in a pan and once it is hot add the chicken and sprinkle over a generous amout of five spice and a pinch of salt.

Cook for about 5 minutes or until the pieces are cooked through and then tip into the bowl with the cous cous.

Stir together and add a tiny squidge of honey or some chopped up dates. Mix it all together along with the coriander and mint and serve.