Servings: 4

1 red pepper, sliced into strips 1 red pepper, sliced into strips
1 green pepper, sliced into strips 1 green pepper, sliced into strips
1 courgette, sliced 1 courgette, sliced
2 tablespoons of olive oil 2 tablespoons of olive oil
1 large white onion, finely chopped 1 large white onion, finely chopped
1 tablespoon of lazy garlic 1 tablespoon of lazy garlic
1 tablespoon lemon juice, freshly squeezed 1 tablespoon lemon juice, freshly squeezed
250g cooked chicken breast, chopped into 1cm chunks 250g cooked chicken breast, chopped into 1cm chunks
100g couscous 100g couscous
175ml chicken stock 175ml chicken stock
2 hardboiled eggs, cut into quarters 2 hardboiled eggs, cut into quarters
Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper
Lemon wedges to serve Lemon wedges to serve

Preheat the oven to 180°C/Fan 160°C/Gas 4
Mix the peppers and courgette in a bowl with 1 tablespoon of olive oil, and season with salt and pepper.  Lay the vegetables out on a non-stick baking tray and roast in the oven for 30 minutes.
Heat the remaining oil in a saucepan on the hob over a medium heat.  Sauté the onion, garlic and lemon juice for 2 minutes.  Add the chicken and the roasted vegetables, and stir to make sure they are well coated.
Put the couscous in a mixing bowl and add the chicken stock.  Cover and leave to stand for 10 minutes, or until all the stock is absorbed and the couscous is tender.
Fluff the couscous with a fork.  Add the chicken, roasted vegetables and coriander.  Mix well together.
Lay the egg quarters on top and serve with fresh lemon wedges on the side.

Lisa Riley Cook Book page. 232  Lisa Riley Cook Book page. 232