4 x 125g skinless chicken thigh fillets, fat trimmed
1 brown onion, finely chopped
2 garlic cloves, finely chopped
2 medium red capsicums, thinly sliced
8 pitted Kalamata olives, halved
1 x 400g can of no added salt diced tomato
¼ cup white wine
1 teaspoon dried oregano
2 sprigs fresh rosemary
1 cup chopped mushrooms
½ cup reduced salt chicken stock
¾ cup wholemeal couscous, uncooked
Spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook chicken thigh for 1 minute each side, or until fillets are golden.
Add the onion, garlic and capsicum to the pan and stir fry for 1-2 minutes, or until just softened. Add olives, diced tomatoes, white wine, dried oregano, rosemary, chicken stock and mushrooms. Bring to the boil, then reduce heat to low and simmer for 10-15 minutes, or until chicken is cooked right through.
Meanwhile, cook couscous according to packet instructions.
To serve, divide ½ cup cooked couscous between plates and spoon chicken mixture over the top.