Spiced chicken with cauliflower couscous

Method

1. Put the chicken thigh in a shallow bowl and rub all over with the spices, garlic and salt and pepper. Squeeze over half the lemon and add half the lemon zest. Set aside to marinate.
2. Meanwhile, whizz the cauliflower florets in a food processor or mini chopper to the size of couscous. (Alternatively, coarsely grate using a box grater.) Put the cauliflower couscous in a microwave-safe bowl, cover with heatproof cling film and microwave on high for 2 minutes or until just tender. Mix in the remaining lemon zest and a squeeze of juice (or to taste) and the chopped herbs, then season with salt and pepper.
3. For the salsa, mix the tomatoes with the olives, chilli flakes, spring onion, olive oil and vinegar in a bowl. Season to taste and set aside.
4. Heat the grill to high and put the marinated chicken on a foil-lined baking tray; spray with a little cooking oil spray. Grill for 10 minutes or until charring, then turn and cook for 3-4 minutes more, or until the chicken is cooked (the juices will run clear when the chicken is pierced in the thickest part).
5. Slice the chicken, then arrange on top of the cauliflower couscous with the tomato salsa and a handful of herb leaves (and rocket if you like). Serve straightaway or cool completely and pack in a plastic container to have for lunch the next day.