1. Bring a saucepan of water to the boil. Toss chicken with 1 tbsp oil, 2 tsp paprika, 1 tsp oregano and 1/2 tsp cumin in a bowl to marinate.

2. Add couscous to the boiling water and cook for 8 minutes, or until al dente. Drain and rinse.

3. Trim and cut cauliflower into florets of desired size, halve cherry tomatoes and chop capsicum. Heat a frypan with 1 tbsp oil and cook the vegetables for 5 minutes, or until slightly softened. Add crushed garlic and 2 tsp oregano.

4. Thread chicken onto skewers. Heat a grill pan with 1 tbsp oil and cook chicken for 3-4 minutes on each side, or until cooked through.

5. Add couscous to pan with vegetables and stir through 1/4 cup tomato chutney (to taste) and chopped chives. Season well with salt and pepper to taste.

6. Rinse and trim watercress. Serve chicken skewers and couscous topped with watercress.

Notes:
Cook chicken without skewers if preferred.

Gluten-friendly option - replacement is gluten free pasta. 
Cook as per packet instructions.

From your box:
sliced chicken breast 600g

pearl couscous 1 packet (250g)

cauliflower 1/2
cherry tomatoes 1/2 punnet
yellow capsicum 1
garlic 2 cloves
tomato chutney 1/2 jar
chives 1/3 bunch

watercress 1 sleeve

From your pantry; oil (for cooking), salt & pepper, ground paprika, ground cumin, dried oregano, wooden skewers