date:Jul 01, 2014
Ingredients
2 tbs extra virgin olive oil, plus extra to serve
2 garlic cloves, finely chopped
220g (1 1/2 cups) pearl couscous
125ml (1/2 cup) white wine
2 roma tomatoes, finely chopped
750ml (3 cups) chicken stock
3 tsp fresh thyme leaves
500g chicken breast fillets, chopped
60g (3/4 cup) shredded parmesan
Method
1. Heat 1 tbs of the oil in a saucepan over medium-high heat. Add the garlic. Cook for 1 minute or until aromatic. Add the couscous and stir for 1 minute or until lightly toast