Bring a saucepan of water to the boil, set oven to 220ºC.
Combine grated lemon zest with 2 tsp oil, 1 tsp of each paprika, cumin and coriander, salt and pepper in a bowl. Halve chicken thighs and toss to coat.
2. Roast the vegetables
Halve grapes, dice carrot and tomatoes. Toss with 1 tbsp oil, 1 tsp cumin, salt and pepper in a lined oven dish. Roast for 20 minutes.
3. Cook the couscous + beans
Add couscous to boiling water and simmer for 8 minutes. Trim and slice beans into 3cm lengths, add to boiling water for the last 3 minutes of cooking.
Drain and rinse in cold water.
4. Cook the chicken
Heat a large frypan over medium-high heat. Add the chicken and cook for 4-5 minutes each side or until browned and cooked through.
5. Toss it all together
In the meantime, combine lemon juice, chopped chives, 3 tbsp olive oil, 1 tsp honey and crushed garlic.
Toss beans and couscous into an oven dish with vegetables along with dressing to taste. Season to taste with salt and pepper.
6. FINISH AND PLATE
Place cooked chicken on top of the couscous salad, sprinkle with parsley and serve at the table with any remaining dressing.
From your pantry;
olive + oil for cooking, salt, pepper, ground paprika, cumin + coriander, honey
Chicken thigh fillets 600g
pearl couscous 1 packet (250g)
Green beans 1/2 packet (125g)
Chives 1/3 bunch
Garlic 2 cloves
parsley 1/3 bunch
Gluten friendly option - pearl couscous is replaced with 300g red rice.