Moroccan Beetroot Glazed Chicken with Warm Couscous Salad

Steps

1. Preheat oven to 220°C. Line an oven tray (with a lip) with baking paper. Pat chicken dry, season and toss with first measure of Moroccan spice mix and set aside.
2. Dice courgette and carrots 1cm. Toss on prepared tray with a drizzle with oil and season. Cook in oven for 10 minutes. While vegetables cook, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 3 minutes each side until golden but not cooked through. Reserve pan.
3. Add chicken to tray with vegetables and cook for 5- 8 minutes, (depending on thickness), or until chicken is cooked through and vegetables are tender. Remove from oven and set chicken aside to rest, covered for about 5 minutes, before slicing thinly.
4. Combine stock/water, second measure of Moroccan spice mix and salt in a medium pot and bring to the boil. Once boiling turn off heat, add couscous, stir, cover and leave for 5 minutes, then fluff up grains with a fork. Thinly slice spinach and stir through couscous with cooked vegetables and oil. Season to taste.
5. Wipe out reserved pan. Combine water and cornflour in a small bowl until smooth, then add to pan with beetroot relish, balsamic vinegar and salt. Bring to a simmer and cook for about 1 minute until slightly thickened. Remove from heat and season to taste.
6. To serve, place couscous salad onto plates or a platter and top with sliced chicken and beetroot glaze. Sprinkle with mint and sliced almonds.