Moroccan-style chicken with couscous

• 6 Chicken Breasts
• 1 red pepper
• 1 yellow pepper
• 1 green or orange pepper
• 2 medium red onions
• 2 medium courgettes
• 200g couscous
• 300ml chicken stock made with stock cube
• 15g fresh coriander leaves
• 6 heaped tea spoons low fat natural youhurt
• lemon wedges
• Pepper

Marinade

• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 table spoon honey
• 2 table spoons natural yoghurt
• 2 garlic cloves crushed
• black pepper

1. Mix all the marinade ingredients together.
2. Slash the chicken breasts diagonally.
3. Leave to marinade in the fridge for 30mins or longer
4. De-seed the peppers and cut into 3cm chunks
5. Cut the onions into 12 wedges
6. Trim and cut the courgettes diagonally into 1.5cm slices
7. Preheat the oven to 200C/Fan 180C/Gas 6
8. Place the chicken breasts on a baking tray for 18-20 mins until the chicken is tender and cooked through
9. Stir fry the vegtables for 10mins on medium heat until they are tender and lightly browned
10. Pour the hot chicken stock over the couscous and leave for 5 mins
11. Mix the couscous vegetables and coriander
12. Serve the yoghurt and lemon wedges