Spanish Chicken with Pearl Couscous and Feta

Steps

1. a full kettle of water to the boil.
2. Add pearl couscous, boiling water and a pinch of salt to a medium pot on high heat. Bring to the boil with the lid on and cook for about 15 minutes, until just tender. Drain well and return to pot with a drizzle of olive oil to prevent sticking.
3. Heat a drizzle of oil in a large fry-pan on high heat. Pat chicken dry and toss in a medium bowl with thyme. Season with salt and pepper. Cook chicken for about 3 minutes, until golden but not cooked through. Set aside on a plate and leave pan on heat.
4. While chicken cooks, cut baby capsicums in half lengthways and remove core and seeds. Add leek and capsicums to pan and cook for about 2 minutes, until fragrant.
5. Add chicken back to pan, along with sofrito, chicken stock and olives (if using) and stir to combine. Reduce heat to medium and simmer for about 5 minutes, or until chicken is cooked through and sauce thickens. Stir through balsamic vinegar and season to taste with salt and pepper.
6. While Spanish chicken cooks, grate courgette then fold through cooked pearl couscous.
7. divide pearl couscous between bowls and top with Spanish chicken. Crumble over feta cheese and garnish with basil leaves.