Roast Chicken & Giant Couscous With Creamy Yoghurt Sauce

Heat the oven to 190°C. Add the chicken thighs into a roasting tin or tray with the ras el hanout and 2 tbsp of olive oil. Season generously with salt and pepper, then mix together until evenly coated. Roast, skin-side up for 30-35 mins, until cooked through.

Meanwhile, peel and thinly slice the onions. Remove the stem and chop the peppers into 1cm chunks. In a large saucepan on medium heat, add 3 tbsp of olive oil. Once hot, add the onions and peppers, cook until softened and starting to colour, 10-15 mins. Pour the chicken stock in and bring to the boil.

Tip the giant couscous or orzo into a sieve and give it a rinse, then add to the saucepan. Cook, stirring frequently, according to package instructions (top it up with more chicken stock or water if it's evaporating too quickly).

Add the Greek yoghurt into a small bowl with the tahini and the juice of a lemon. Stir until it comes together and season with salt, pepper and sugar (if needed). If it’s too thick, add 1 tbsp of water at a time until smooth. The sauce should be a little looser than Greek yoghurt. Set aside.

Reserve a few parsley leaves and finely chop the rest (stalks and all).

Once the couscous is cooked, take it off the heat, taste and season with salt. Stir through the chopped parsley, then add a little lemon zest to taste.

Spoon the couscous onto plates and top with the roasted chicken. Drizzle with the yoghurt sauce and any sauce from roasting the chicken. Finish with a wedge of the zested lemon and a scattering of the reserved parsley leaves.