Shawarma Marinated Chicken with Roasted Veggie Couscous & Hummus

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Cut cauliflower into small florets and dice carrot 1 cm. Toss on a lined oven tray with oil. Season well with salt and pepper and roast on lower oven rack for about 25 minutes, until golden and tender.
3. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season with salt and pepper. Place chicken in a medium bowl with mild shawarma spices and first measure of yoghurt and toss to coat. Keep some chicken plain for fussy little foodies.
4. Bring stock to the boil in a small pot on high heat. Once boiling turn off heat, add couscous and salt, stir, cover and leave for 5 minutes.
5. Heat oil in a large fry pan on medium-high heat. Cook chicken for about 3-5 minutes each side (depending on thickness), or until cooked through. Set chicken aside to rest, covered to keep warm.
6. Combine all sumac vinaigrette ingredients in a small bowl and whisk with a fork. In another small bowl, mix together hummus and second measure of yoghurt until combined
7. Chop both measures of parsley and set half aside to serve. Gently toss cooked couscous with first measure of parsley and roasted veggies on oven tray. Drizzle sumac dressing over veggie couscous. Thinly slice chicken, reserving any resting juices.
8. Veggie couscous topped with chicken, any resting juices, parsley, golden raisins and hummus.