Warm Moroccan chicken and Israeli couscous salad

1 Preheat oven to 200°C and line 2 baking trays with baking paper. Spread pumpkin and cauliflower over the trays, spray with olive oil and roast for 30—35 minutes, or until slightly golden and cooked.

2 Cook the couscous according to packet instructions. Fluff with a fork when cooked.

3 Meanwhile place a large non-stick frying pan or chargrill pan over medium-high heat and spray with olive oil. Sprinkle chicken tenderloins evenly with Moroccan seasoning and cook for 5 minutes each side, or until golden and cooked through.

4 Slice the chicken. Toss roasted pumpkin and cauliflower, rocket, almonds and feta through the couscous, and divide among 4 serving bowls. Top with the sliced chicken and serve.