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, carrot and onion 1cm. Toss on prepared tray with a drizzle of oil and season. Cook in oven for 10 minutes. While vegetables cook, heat a drizzle of oil in a medium 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 cooked through and vegetables are tender. Remove from oven and set chicken aside to rest 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 with a fork. Thinly slice spinach and stir through couscous with cooked vegetables, oil and lemon juice. Season to taste.
5. Wipe reserved pan. Combine water and cornflour in a small bowl until smooth, then add to pan with beetroot relish and balsamic vinegar. Bring to a simmer and cook for about 1 minute until thickened slightly. Remove from heat and season to taste. Cut lemon into wedges.
6. To serve, place couscous salad on plates and top with sliced chicken and beetroot glaze. Sprinkle with mint and sliced almonds. Dollop with yoghurt and squeeze over a lemon wedge.