Moroccan food by its nature is rich & complex, delivering layers of flavour with incredible depth But it doesn’t always have to be time-consuming to prepare

Using our Ras-el-hanout spice blend is a great way to cut down on the time it takes, so this meal can be both a midweek staple or a weekend treat

Served either hot or even cold as a side at a BBQ, this dish will undoubtably become a firm favourite in your repertoire We’ve used chicken this time but lamb also works brilliantly with spice as it takes the flavour deep inside If you can, marinade overnight in a fridge but even 20-30 minutes will work well enough as the spice is so rich

We like to mix it up a bit with micro grains such as Quinoa, wheatberries or even wild rice We cook the sweet potato separately & stir it in at the end to give extra texture & flavour with a touch of warmth Replace the chicken with a tin of chickpeas & more roasted veg for a meat-free day A quick note about couscous: either make it yourself, it’s incredibly quick & simple, or use one of the pre-cooked packets that are in the supermarkets now which are a great way to save time Just tweak with a few added extras, lots of fresh herbs & drizzle with a zingy balsamic dressing to take them to the next levelServes 2

• • 1 large chicken breast, cut into 2cm chunks
  • 1 large sweet potato, peeled & cut into 2cm chunks
  • 1 tsp ground coriander
  • good pinch of chilli flakes
  • 100g couscous
  • juice of half a lemon
  • roasting veg: aubergine, courgette & peppers (quick cheat: use a jar of pre-roasted veg or antipasti for speed)
  • a few olives & cubes of feta cheese (optional)
  • 2 tsp Ras-el-hanout
  • splash of Rapeseed Oil
  • White Aged Balsamic, Pomegranate & Fig Balsamic or your favourite
  • 3-4 sundried tomatoes, chopped
  • handful of mint leaves & coriander leaves, finely chopped

  For the Dressing:

  • 2 tsp Mediterranean Rub
  • juice of half a lemon
  • small pot of natural yoghurt
  1. add Ras-el-hanout to a bowl with a splash of oil & mix to a marinade; add chicken cubes & marinade for 20-30 mins, overnight in the fridge if possible
  2. add sweet potato cubes & roasting veg to a bowl, drizzle with a splash of oil, the ground coriander & chilli flakes, then roast in an oven for 30-40 mins at 200c
  3. add couscous to a bowl with lemon juice & a good pinch of the Ras-el-hanout & just cover with boiling water; cover with a tea towel & leave for 10 mins
  4. cook the chicken in a hot pan until done, around 8-10 mins
  5. fluff up the couscous with a fork, add the roasted veg, sweet potato, sundried tomatoes, chopped mint & chopped coriander & olives; drizzle with White Aged Balsamic or Pomegranate & Fig Balsamic vinegar & mix well
  6. serve the couscous with the chicken, crumble over the feta cheese & a drizzle of the Mediterranean yoghurt dressing

  It so easy to tweak this according to taste:

  • dried apricots, chopped & mixed into the couscous
  • quinoa or other micro grains mixed into the couscous
  • a jar of pre-roasted veg or antipasti for speed
  • Tandoori Rub or Harissa Rub instead of the Ras-el-hanout

  This is a perfect base recipe to tweak with different ingredients to make it your own