Chicken and Roast vegetable Cous Cous

Serves 4

750g approx butternut pumpkin, peeled, cut into 2cm cubes
1 red onion cut into 8 wedges
1 punnet 250g cherry tomatoes
2 tablespoons of olive oil
2 large chicken breasts (approx 600g)
1 3/4 cups chicken stock (can use the dried variety, i use massel)
1 1/2 cups cous cous


Preheat oven to 180 deg celcius. Spread pumpkin cubes, onion and tomatoes over a large baking paper lined tray. Drizzle with half the oil. Season with salt and pepper or morroccan seasoning if you like. Roast for 40 mins until tender.

Meanwhile cut chicken fillets in half through the centre, making 4 thinner pieces. Heat 1 tablespoon of oil in a non stick frying pan over medium to high heat. cook chicken for 3 or 4 minutes on each side, until cooked through and golden in colour.

bring stock to boil, or make stock by having 1 & 3/4 cups of boiling water and adding 1 & 3/4 cups of stock powder to it. Pour boiling stock over cous cous in a bowl, cover with glad wrap or a tight fitting lid (or a dinner plate if you like, as long as it seals). Stand for 5 mins, then fluff couscous with 2 forks to seperate the grains. Add roasted vegetables and stir to combine. Serve onto 4 plates, and top with a piece of chicken. Serve.