Grilled spiced chicken on fruity couscous

Instructions

1 Place chicken in a sturdy plastic bag then add garlic, lemon juice, honey, olive oil, cumin, paprika and cinnamon. Massage bag to combine ingredients and coat chicken with marinade. Remove air from bag and leave chicken to marinate for at least 15 minutes (refrigerate and marinate for up to 12 hours if desired).

2 Remove chicken from marinade and season with salt and black pepper. Cook on a preheated, lightly oiled barbecue hotplate or grill or place 5-10cm below a preheated grill for 5-6 minutes each side, or until cooked through (test by cutting through the thickest piece to check there is no pink in the middle). When cooked, transfer to a warm serving dish.

3 Serve on fruity couscous with a simple salad on the side.

Fruity couscous

1 Measure couscous into a medium-sized bowl. Add apricots, boiling water and powdered stock. Stir, cover then leave to stand for 5 minutes.

2 Lightly toast pine nuts in a dry pan. When couscous has soaked up all the liquid, fluff with a fork then add the remaining ingredients. Stir to combine. Season to taste with salt and black pepper.