Chermoula Chicken With Spiced Giant Couscous

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Peel your garlic

Cut your chicken breast strips into bite-sized pieces

Add your parsley and coriander (including the stalks!) with the peeled garlic and juice of half your lemon[s] to a food processor

Add your ground cumin, ground paprika, cayenne pepper (can't handle the heat? Go easy!) with 2 1/2 tbsp [3 3/4 tbsp] [5 tbsp] olive oil and a pinch of salt and pepper

Blitz until smooth – this is your chermoula

Tip: If you don't have a food processor, use a pestle & mortar!

Add the chopped chicken to a bowl with the chermoula and give everything a good mix up, until the chicken is completely coated

Set aside to marinate

Roughly chop your sultanas

Add the chopped sultanas to a bowl, cover them with boiled water and set them aside to soak

Add your giant couscous to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the giant couscous for 8 min or until tender with a slight bite, then drain and return to the pot

Meanwhile, peel and chop your red onion[s] into wedges and separate the wedges into petals

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the onion petals with a pinch of salt and cook for 5-8 min or until starting to caramelise

Top, tail, peel and grate your carrot[s] and cut the remaining lemon into wedges

Drain the soaked sultanas

Add the onion petals (save the pan), grated carrot, drained sultanas, chipotle paste (not a fan of spice? Just add a little!) and the juice of half your lemon wedges to the drained couscous

Give everything a good mix up – this is your spiced giant couscous

Wipe the reserved pan clean and return it to a high heat with a drizzle of olive oil

Once hot, add the marinated chicken with all of the chermoula and cook for 10-12 min or until cooked through (no pink meat!) – this is your chermoula chicken