1 tsp Ras el Hanout spice mix
8 ready-to-eat dried apricots, chopped
2 tbsp pine nuts
small bunch flat-leaf parsley, chopped
4 large skinless chicken breast fillets
2 tbsp olive oil
Put the couscous and spice mix in a small heatproof bowl and pour over 50ml hot water. Cover and set aside for 5 mins. Fluff the grains up with a fork, then stir in the apricots, pine nuts and parsley. Season with salt and pepper.
Heat oven to 190C/170C fan/gas 5. Make a large slit down one side of each chicken breast to form a pocket. Stuff the couscous mixture inside, then sit the chicken in a small roasting tin. Brush over the oil and roast for 20 mins until cooked through. Serve with roasted baby new potatoes and a crisp green salad.
317 kcals, protein 41g, carbs 14g, fat 11g, sat fat 2g, fibre 2g, sugar 8g, salt 0.26g