date:Jul 01, 2014
ed. Add the wine. Cook for 2-3 minutes or until wine evaporates. Stir in tomato, stock and half of the thyme. Reduce heat to medium-low. Cover and cook, stirring often, for 15 minutes or until liquid is absorbed.
2. Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. Season the chicken and cook, turning, for 5 minutes or until cooked through.
3. Add the chicken, remaining thyme and half of the parmesan to the couscous mixture. Serve