Ras el hanout Chicken with Saffron Couscous

Steps

1. Bring a half full kettle to the boil. In a medium heat-proof bowl, combine couscous, boiling water, saffron, butter and salt. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork. While couscous cooks, pat chicken dry, rub all over with ras el hanout (if using) and season.
2. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook chicken for 2-3 minutes each side, (depending on thickness), or until cooked through. Set aside (reserve pan) to rest, covered, for 3-4 minutes before slicing thinly against the grain. Reserve any resting juices, if desired.
3. While chicken cooks, cut courgette in half lengthways then thinly slice. Return reserved pan to a medium heat, drizzle with oil and cook courgette for 2-3 minutes until slightly browned.
4. Add peas, onion and garlic paste and raisins and cook, stirring frequently, for 2-3 minutes until peas are bright green and tender. Remove pan from heat and toss through spinach and cooked couscous. Season to taste.
5. To serve, divide saffron couscous between plates, top with chicken and dollop with yoghurt.