Roast Vegetable Cous Cous with Chicken Thighs

• 20 boneless chicken thighs
• 5-6 tbsp (0.1 litres) olive oil
• 2 red peppers, cut into 3-4cm chunks
• 2 yellow peppers, cut into 3-4cm chunks
• 2 orange peppers, cut into 3-4 cm chunks
• 2 red onions, cut into wedges
• 2 courgettes, cut into chunks
• 2 tomatoes, cut into wedges
• 500g cous cous
• 2 tbsp (0.03 litres) honey
• 1 tsp (0.017 litres) ground cinnamon
• ¼ tsp (0.0014 litres) ground cloves
• 2 pinches grated nutmeg
• 750ml boiling water
• 100g sultanas
• 100g chopped apricots
• 4 tbsp (0.07 litres) flat leaf parsley, roughly chopped
• 2-3 tbsp (0.03-0.05 litres) lemon juice, to taste

1. Preheat the oven to 200°C / 400°F / Gas Mark 6.

2. Heat a frying pan until hot, add some of the olive oil and chicken thighs and seal on each side until browned.

3. Transfer to a roasting tray and repeat until all the chicken is browned.

4. Place in the oven and roast for 20-25 minutes until cooked through.

5. Place the peppers, onions, courgettes and tomatoes into a roasting tray and toss with the rest of the olive oil.

6. Season with salt and black pepper then place in the oven and roast for 25 minutes until tender and slightly charred.

7. Meanwhile, place the couscous and spices into a heatproof bowl and mix well.

8. Pour over the boiling water and cover with cling film.

9. Set aside for 5 minutes then fluff through with a fork.

10. Add the sultanas, apricots and parsley and mix once more.

11. Add to the tray of roasted vegetables and mix well then season with salt , black pepper and lemon juice.

12. Serve the chicken thighs with the roasted vegetable cous cous.

Per portion (386g):

• Energy: 473 kcal / 1975 KJ 
• Protein: 26.2g
• Fat: 22.9g
• Saturates: 5.4g 
• Carbohydrates: 43.3g 
• Sugars: 16.8g
• Fibre: 2.1g
• Sodium: 78mg

Per 100g:

• Energy: 123 kcal / 512 KJ
• Protein: 6.8g
• Fat: 5.9g
• Saturates: 1.4g 
• Carbohydrates: 11.2g 
• Sugars: 4.4g
• Fibre: 0.6g
• Sodium: 20mg