Fennel roast chicken with couscous
and smoked paprika. Place in a second baking dish and bake for the last 45 minutes, or until soft and golden. To make the dressing, combine all ingredients in a jar and shake well. Bring a pot of salted water to the boil. Cook the parsnip for 8 minutes. Add the cauliflower and cook for 4 minutes to soften. Drain into a large bowl. Add the red pepper, couscous and dressing and toss through. Place warm couscous salad on a platter. Chop chicken into small pieces and place on top. Sprinkle with parsley or coriander. Serve with hot potatoes.