Lemon, Saffron and Chicken Couscous

Add chicken stock, saffron, lemon zest and lemon juice in a large pot and bring to a boil. As soon as the stock starts boiling, turn heat off. Add couscous and mix through the hot stock. Place a lid over the pot and let the couscous absorb the stock and cook for 10 minutes.

Mix spiced ground cumin, ground ginger, ground turmeric, ground coriander, paprika, salt and pepper together and then rub the Moroccan spice mix over chicken thighs along with half the vegetable oil.

Preheat a griddle pan over high heat (turn the fans on and/or open the windows) for about 1–2 minutes. Once the griddle pan is nice and hot, place chicken thighs in the pan, making sure they are flattened out. Grill for 3 to 3 1/2 minutes on each side until cooked through. Transfer the chicken thighs onto a clean board, then cut them into cubes.

Preheat a wok over medium heat, then add remaining vegetable oil. Add sweet potato and carrots, fry for about half a minute, then place a lid on top of the wok and let vegetables cook for 2 minutes.

Take the lid off and add peas. Put the lid back on and cook the vegetables for another minute and then turn heat off.

Add couscous, chicken, sultanas, feta cheese and mix thoroughly. Then add spinach and parsley and mix through again! Serve and enjoy.