Light Christmas lunch

Christmas couscous with spiced chicken
This delicious spicy dish will be the star attraction of any buffet over the party season.

Serves 8

8 skinless and boneless chicken breast fillets
8 tbsp low-fat natural yogurt
2 tbsp paprika
1 tbsp ground cumin
500g couscous
75g dried cranberries
1 red pepper, deseeded and finely chopped
1 red onion, finely chopped
25g parsley, stems discarded and finely chopped
juice of 1 large lemon (or more to taste)
2 tbsp olive oil
salt and freshly ground black pepper

1. Wipe the chicken breast fillets and cut each piece into 5 chunks. Place in a large bowl with the yogurt, spices and 1 tsp ground black pepper. Mix well, cover, and leave to marinate, while you prepare everything else. Alternatively, you can place the chicken in the fridge and leave to marinate for up to 24 hours.
2. Place the couscous and cranberries in a large bowl and pour on 800ml boiling water. Leave for 5-10 minutes to plump up then stir in the remaining ingredients. Season to taste and add extra lemon juice or a little chicken stock to moisten further, if wished.
3. Preheat the grill to maximum. Brush a large baking tray or dish with oil and add the pieces of chicken with all their marinade. Grill for 5 minutes on each side until cooked through and slightly charred.
4. Pile the couscous onto a serving dish and top with the chicken and its juices to serve.