Moroccan chicken couscous
2 large red peppers, deseeded and roughly chopped
2 small courgettes, roughly chopped
1 large aubergine, roughly chopped
3 garlic cloves, unpeeled
4 skinless and boneless chicken breasts
1½ tbsp ras el hanout Low-calorie cooking spray
2 medium red onions, halved and sliced 3 tbsp cider vinegar or white wine vinegar
300g dried plain couscous 250ml boiling chicken stock
2 medium carrots, grated
2 ripe peaches, stoned and roughly chopped
150g pomegranate seeds
A small pack of fresh parsley, roughly chopped, plus sprigs to serve
½ small pack of fresh mint, roughly chopped
Zest and juice of 1 unwaxed lemon, plus slices to serve
1 Preheat your oven to 200°C/ fan 180°C/gas 6. Put the peppers, courgettes, aubergine, garlic and chicken breasts in a large non-stick roasting tin or ovenproof dish. Sprinkle with the ras el hanout, spray with lowcalorie cooking spray and season lightly, then toss well and cook in the oven for 25 minutes.
2 Meanwhile, put the red onions and vinegar in a small bowl and set aside to pickle. Put the couscous in a large bowl and pour in the stock. Cover with cling film and leave to stand for 10 minutes, then fluff up with a fork.
3 Set aside the chicken and garlic cloves, and tip the roasted vegetables into the couscous bowl. Add the carrots, peaches, pomegranate seeds, herbs and the lemon zest and juice to the couscous.
4 Squeeze in the flesh from the garlic cloves too, discarding the skins. Toss it all together, season to taste and divide between bowls. Slice the chicken breasts and pile on top, along with the pickled red onions and parsley sprigs. Serve with lemon slices.