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There is nothing difficult about this recipe, with couscous the special friend of the busy cook
Slice the chicken breasts lengthways and place the pieces in a bowl. Add the ras el hanout spice and the oil, and season with salt, then stir to coat the chicken pieces evenly.
Leave in the fridge to marinate. Preheat the oven to 200 degrees. Chop the red peppers and onion into chunky pieces and place in a bowl. Dress the veg in some oil, salt, pepper and lemon zest and stir to combine, then place on an oven tray and place in the oven to cook for 10 minutes.
After 10 minutes, add the chicken pieces and the lime halves to the tray and cook for 15 minutes more at 200 degrees until golden brown and cooked through. While the chicken is cooking in the oven, make the couscous. Add the couscous to a heatproof bowl along with the stock pot, ras el hanout spice an turmeric.
Add the freshly boiled water from the kettle and stir to combine, then cover the bowl wcling filmfilm and leave for eight minutes. Remove the tray from the oven. Add the couscous and stir through , then finish with some mint and coriander and a squeeze of the roasted lime halves.
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