Step 1

Heat 1 tbs of the oil in a saucepan over medium-high heat. Add the garlic. Cook for 1 minute or until aromatic. Add the couscous and stir for 1 minute or until lightly toasted. 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.

Step 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.

Step 3

Add the chicken, remaining thyme and half of the parmesan to the couscous mixture. Serve with the remaining parmesan and drizzle with extra oil.