Servings 4


  • 250 g giant cous cous
  • 4 chicken breasts skin on
  • 600 g broccoli or tenderstem broccoli cut into florets and stems diced
  • 50 g coriander leaves
  • 2 tbsp light soft brown sugar
  • 1/2 tbsp. olive oil
  • 3/4 tsp. turmeric
  • 200 g roasted salted cashews
  • Dressing
  • 2 limes juiced
  • 1 tbsp. fish sauce
  • 2 tbsp. sweet chilli sauce
  • 1 tbsp. sriracha
  • 2 tbsp. sesame oil
  • 5 tbsp. light olive oil
  • Salt and pepper


  • Preheat the oven to 180C / 350F / gas 4
  • For the cashews, put the sugar, oil, turmeric and two tablespoons of water in a small saucepan, bring to a boil on a medium heat, stirring often and then add the cashews. Cook for 3-4 minutes, stirring continuously until then its are coated in a sticky glaze, then transfer to an oven tray lined with greaseproof paper and spread the nuts out evenly. Bake for 10-12 minutes in the preheated oven (8-10 minutes in the roasting oven of the AGA), stirring once halfway through, until golden and then remove and allow to cool completely.
  • Rinse the cous cous well and add to a saucepan. Cover with double the amount of water and a good pinch of salt. Bring to the boil, reduce the heat and simmer for 8-10 minutes. When tender, drain, rinse under cold water and set aside until needed.
  • Season the chicken breasts and place on a baking tray. Place in the preheated oven and cook for 20-25 minutes. Remove from the oven and allow to cool.
  • Boil the broccoli in a pan of salted boiling water for 4-5 minutes until it is just about cooked. Drain and allow to cool.
  • To make the dressing, squeeze the lime juice into a small bowl, add the rest of the dressing ingredients and whisk to combine.
  • Chop up the coriander, chicken and broccoli into even sized pieces and place into a large mixing bowl. Add the cous cous and the dressing, toss vigorously until everything is coated.
  • Serve piled onto plates topped with the turmeric cashew nuts.


You can use any grain you like - quinoa, cous cous, freeman, brown and wild rice or a combination of grains all work well.
Prepare all your elements well in advance and mix all to serve.