Indonesian-style chicken couscous

Method

1. Put the couscous and red pepper into a large bowl. Measure 350ml boiling water into a jug, stir in 3 tablespoons of the peanut butter, and stir the mixture into the couscous. Cover with cling film and set aside for 5 minutes, until the liquid has been absorbed. Fluff up with a fork.
2. Meanwhile, strip the chicken from the skewers and halve each piece. Add the spring onions to the couscous, along with the chicken. Toss together, season to taste and divide between plates.
3. Put the remaining peanut butter in a bowl and gradually stir in 6 tablespoons hot water, to thin down. Drizzle over the couscous to serve.