Sour Cherry Double Chicken on Jewelled Pearl Couscous

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.

b) Cut each beetroot into 2cm chunks. TIP: Wear gloves when handling the beetroot to avoid staining your hands.

c) Trim the carrots, then quarter lengthways (no need to peel). Chop widthways into 2cm pieces.

d) Pop the carrot and beetroot chunks onto a baking tray. Drizzle with oil, sprinkle over half the Middle Eastern style spice mix and season with salt and pepper, then toss to coat. Spread out in a single layer.

a) When the oven is hot, roast the veg on the middle shelf until soft, 20-25 mins.

b) Meanwhile, pour the boiling water from your kettle into a medium saucepan. Return to the boil with ½ tsp salt.

c) Add the pearl couscous, reduce the heat to medium-high and boil until tender with a slight bite, 14-15 mins. 

d) Once cooked, drain in a sieve, pop back in the pan with a drizzle of oil and stir through to stop it sticking together.

a) Meanwhile, heat a drizzle of oil in a frying pan on high heat.

b) Once hot, lay the chicken into the pan. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) Fry until golden, 3-4 mins, then turn and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Transfer the chicken to a baking tray and sprinkle over the Middle Eastern style spice.

b) Roast the chicken on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

a) While everything cooks, cut the lemon into wedges.

b) When the veg has roasted, drizzle over the honey (see pantry for amount) and toss to coat.

c) Add the roasted veg, pearl couscous, rocket and a good squeeze of lemon juice to a large bowl and toss together.

d) Season with salt and pepper.

a) Cut the chicken widthways into 2cm thick slices.

b) Share the couscous salad between your serving bowls. Top with the sliced chicken.

c) Drizzle over the sour cherry compote and scatter over the flaked almonds to finish.

d) Serve with any remaining lemon wedges for squeezing over.