Chicken with saffron and fruity couscous

Method

Hands-on time: 15min, plus marinating; cooking time: 15min; serves 4

n Juice of 1 lemon
n 4tbsp olive oil
n 1tsp sun-dried tomato paste
n 1tbsp Bart Ras El Hanout Spice Blend
n 4 x chicken drumsticks and
4 x chicken thighs
n 225g (8oz) couscous
n Pinch of saffron
n 250ml (9fl oz) hot vegetable stock
n 25g (1oz) each pine nuts and pistachio nuts
n 25g (1oz) each sultanas and
    dried apricots
n 1 lemon, cut into 4 wedges
n Large handful coriander and mint, roughly chopped

1 Put the lemon juice into a bowl with 2tbsp olive oil, the sun-dried tomato paste and spice mix. Add ½tsp salt and stir.
2 Using a sharp knife, slash each chicken piece three times on the skin side. Add the chicken to the marinade and rub it in to coat the chicken completely. Set aside to marinate for at least 20min.
3 Preheat the grill until hot. Put the couscous in a bowl. Stir the saffron into the stock, then pour over the couscous. Cover and leave to soak for 15min.
4 Grill the marinated chicken for about 15min, turning every now and then to make sure it's completely cooked. To check, insert a sharp knife into the thickest part of the meat - the juices should run clear. If they're still pink, cook the chicken for a few more minutes.
5 Use a fork to fluff up the couscous. Season, then add the remaining 2tbsp olive oil, the nuts and the dried fruit. Toss together, then spoon the couscous on to plates. Add chicken pieces, a lemon wedge and sprinkle with the coriander and mint. Serve immediately.
723cals, 37g fat (6g saturates), 72g carbs (8g total sugars) per serving