Chicken and Vegetable Chermoula

Chicken and Vegetable Chermoula

Serves 4

Points per serving 7

350g couscous, uncooked
4 skinless chicken breasts

1 medium sized turnip or potato, peeled and cubed
340g pumpkin, sweet potato or swede, peeled and cubed

For the marinade:
400g can tomatoes
1 tbsp freshly chopped coriander, or 1/2 tsp dried coriander
1 tbsp freshly chopped parsley, or 1 tsp dried parsley
1 clove garlic, skinned and crushed
1/2 tsp ground cumin
1/2 tsp ground coriander seeds
1 tsp paprika
juice of 1 lemon
a large pinch of cayenne

Mix the marinade ingredients together in a bowl. Add the chicken, turnips and pumpkin. Cover and place in the fridge to marinade, ideally overnight, but for at least an hour.

Preheat the oven to 180°C, 350°F, Gas Mark 4.

Tip the couscous into a bowl and cover with boiling water. Cover the bowl with a clean tea-towel. Leave to stand for about 10 minutes.

Put the chicken, turnip, pumpkin and the marinade into an ovenproof dish. Top with the couscous and season with pepper.

Place in the oven and bake for 40 minutes or until the chicken is cooked and the couscous is golden.