Preparation time:Cooking time:Serves:
15 mins25 mins4


  • 10ml (2 tsp) light soy sauce
  • 30ml (2 tsp) balsamic vinegar
  • 60ml (4 tsp) pineapple juice
  • 1 clove garlic
  • 450g chicken breast, cut into cubes
  • 1 red pepper
  • 1 green pepper cut into cubes
  • 1 onion, quartered
  • 1 cup pineapple pieces
  • 30ml sunflower oil
  • pinch Robertsons paprika
  • 160g (1 cup) rice
  • 4 spring onions, chopped
  • 15ml (1 tsp) raisons
  • 15ml (1 tsp) Robertsons parsley
  • Lemon juice to taste
  • Salad to serve


1. Heat oil in a saucepan, add the almonds and stir until golden. Remove saucepan from heat and set aside.

2. Add lamb to the saucepan and brown in batches. Return lamb to the saucepan with garlic, onion, cinnamon, cumin, coriander and paprika and cook for 1 minute. Add the prunes and water and bring to the boil. Cover and simmer for 50minutes or until the lamb is tender, stirring occasionally.

3. Place couscous in a bowl, stir in boiling stock until liquid is absorbed. Mix in the Flora pro-activ. Serve with the lamb, sprinkled with almonds and accompanied by steamed carrot, asparagus and zucchini tossed with orange and chives sauce.