Moroccan Chicken with Couscous Salad

Steps

1. Preheat BBQ hot plate to medium (if using). Prep chicken Pat chicken dry, then place in a bowl with a drizzle of oil and first measure of Moroccan spice mix. Mix well and season.
2. Cook chicken Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Remove from pan and cover to rest, then slice thinly.
3. Cook couscous Add 1 cup water, second measure of Moroccan spice mix, ½ tsp salt and a drizzle of oil to a pot. Bring to the boil on high heat. Once boiling, turn off heat, add couscous and stir. Cover and leave for 5 minutes. Fluff up couscous grains with a fork.
4. Prep veggies Grate carrot and courgette. Toss both in a bowl, along with spinach and raisins.
5. Finish salad Add couscous to bowl with veggies, along with a drizzle of olive oil and vinegar. Toss to combine and season.
6. Serve couscous salad and chicken topped with chermoula mayonnaise.