4 skinless, boneless chicken breasts
1 tbsp sumac
2 tsp ground cumin
4 rashers streaky bacon
2 tbsp olive oil
2 red onions, cut into chunks
2 courgettes, cut into 1cm slices
1 pepper, deseeded and chopped
1 garlic clove, crushed
1 vegetable stock pot (such as Knorr)
25g hazelnuts, toasted and chopped
2 tbsp chopped fresh coriander
- Heat oven to 190°C. Season the chicken with salt and pepper. Put into a roasting tin; sprinkle with sumac and cumin. Wrap a rasher of bacon around each breast and secure with a cocktail stick. Drizzle over 1 tbsp olive oil and roast for 25 min.
- Meanwhile, put the onions, courgettes, pepper and garlic into a separate roasting tin, drizzle with the remaining oil and roast for 25 min.
- Mix stock pot with 200ml boiling water. Pour over couscous; stand for 5 min until absorbed. Fluff with a fork, season and mix with the veg; add nuts. Slice chicken, discarding cocktail sticks. Serve with the couscous and coriander.