Chicken and Vegetable Stew: Cut the capsicum, zucchini, carrots and tomatoes into small pieces. Simmer the vegetables in a saucepan with 150ml water for about 10 minutes until the carrots are soft. Season with tomato paste, salt, pepper and oregano. Gently stir everything so that the vegetables do not disintegrate.
Rinse the chicken breast and pat dry with kitchen paper. Cut into small pieces and fry until crisp in a frypan with cooking oil.
Couscous: Boil water in a kettle or saucepan. Add 2 cups couscous in a bowl. Dissolve the stock cube in 1 cup of boiling water then add stirring to the coussous and cover for 5 minutes. Stir in butter.
To Serve: Serve couscous, vegetables and chicken breast fillet together. Garnish with the pesto and fresh basil.