Bring a pot of salted water to a boil and cook the couscous until tender.
In the meantime, heat the olive oil and sauté the chicken fillets for 2-3 minutes on each side. Season with salt and pepper. Add the onions and peas and cook for 5 more minutes. Add the garlic and stir until fragrant.
- Add the wine to deglaze the pan and simmer for 1-2 minutes, then add the tomato puree and simmer over low heat for 5-7 minutes. Season with oregano.
- Serve the chicken hot with the couscous, optionally garnished with fresh rocket leaves.
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