Quick chicken couscous

Measure one and a half cups of quick-cooking whole wheat couscous into a bowl; add salt, pepper, a few shakes of cayenne and three tablespoons of olive oil and mix until every grain is coated; level the top.

Tear off a piece of foil large enough to cover the bowl and have it ready.

Optional: salt the chicken breast on both sides and sear over high heat in a little olive oil in the saucepan used for the broth, two or three minutes on the first side.

Add red onions and saute a few minutes while the second side browns; remove the chicken and onions to a bowl to cool, leaving the fond.

Pour one cup of chicken broth into the pan; add diced zucchini, sliced green beans, diced sweet red pepper and sliced green onions, all cut small so they are tender by the boil.

Cut the chicken lengthwise into strips, then across into half-inch pieces; add with the onions.

Bring to a simmer over high heat, adding a little smoked paprika and turmeric; stir and let it reach a full boil, about one more minute.

Pour the boiling mixture over the couscous without stirring, spread it out and wrap tightly with foil at once; stand exactly five minutes.

Unwrap, add chopped parsley and stir to separate the grains until fluffy; taste and adjust the salt.

Serve garnished with crumbled feta, chili flakes, more parsley and a drizzle of olive oil.