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A tasty dinner with Ainsley Harriott's Sundried Tomato and Garlic Couscous:
CHIPOTLE CHICKEN & COUSCOUS BOWL

Perfect for an easy, satisfying and healthy meal. We’re using an air-fryer, but the chicken can also be cooked in the oven (approx. 20-25 minutes at 200C) or in a chargrill pan.

1-2 tbsp chipotle paste
2 garlic cloves, minced
Juice & zest of ½ lime
2 tsp olive oil, plus extra to drizzle
4 boneless, skinless chicken thighs
1 x packet of Ainsley Sundried Tomato and Garlic Couscous

Small tin of sweetcorn or black beans, rinsed, drained
1 avocado, peeled, chopped
2 spring onions, chopped
Handful of cherry tomatoes, halved or quartered
Juice of ½ lime
Handful of coriander leaves
2 tbsp jalapeno slices, from a jar (optional)
Sour cream, to serve (optional)

In a bowl mix together the chipotle paste, garlic, lime juice and zest and olive oil. Season with salt and pepper. Add the chicken to the bowl and toss to coat with the marinade. Cover and chill in the fridge for at least 1 hour.

Lightly oil or line the air-fryer (use a crisping plate if you have one). Place the chicken in a single layer and air fry at 190C for 14-16 minutes or until cooked through – timings will depend on the size of your chicken thighs.

Meanwhile prepare the couscous/grains according to the packet instructions. Fluff with a fork.

Put the black beans, avocado, onion and tomatoes in a bowl. Squeeze over some lime juice and drizzle with oil. Season to taste.

Allow the chicken to rest for a few minutes before slicing.

To serve, divide the couscous/grains between 2 bowls. Top with the sliced chicken, bean salad and jalapenos. Garnish with coriander and a dollop of sour cream.

Enjoy!