Baked Moroccan Chicken and Pearl Couscous

Place chicken in a large bowl. Sprinkle over seasoning. Toss to coat.

Heat an oiled, large, flameproof casserole dish (14 cup capacity) over medium to high heat. Add chicken. Cook for about 2 minutes on each side, or until browned. Remove. Add onion and carrot. Cook, stirring, until lightly browned. Add tomato paste. Cook, stirring, for a further 1 minute.

Stir in couscous, stock, honey and ⅓ cup water. Return chicken to the dish. Stir to combine. Cover with lid or foil.

Cook in a moderate oven (180C) for about 35 minutes, or until liquid is absorbed and couscous is tender. Stir in olives and coriander. Scatter over feta. Stand covered for 5 minutes.

Sprinkle it with extra coriander. Serve with lemon wedges.

TIP: If preferred, complete Step 2 in a large non-stick frying pan, then transfer chicken and veggies to a large ovenproof dish (14 cup capacity) and proceed with Step 3.