Serves 4

For Chicken Traybake:

• 1 sweet potato, cut into 1-inch cubes

• 14 ounces carrots, about 2-3 carrots, depending on size, cut in half and cut into 1-inch pieces

• 1 tablespoon olive oil

• 1 red onion, cut into eighths (large chunks)

• 3-4 garlic cloves, peeled, but leave whole

• 1 pound boneless, skinless chicken breast, in 4 equal pieces

• 1 lemon, quartered

• 3 teaspoons ras el hanout

• 2-4 sprigs fresh thyme, herbs removed from stem

• Salt and pepper, to taste

For Couscous Salad:

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 2 teaspoons ras el hanout

• 2 cloves garlic, minced

• 1 cup chicken stock

• 1 cup dried couscous

• ½ cup raisins

• ½ cup dried apricots, diced

• 1 (15 ounce) can chickpeas, rinsed and drained

• 2-3 tablespoons fresh mint, finely chopped

• 2-3 tablespoons fresh cilantro, finely chopped

• 2-3 tablespoons feta cheese, crumbled

1. Preheat oven to 375°F. Line a large baking tray with aluminum foil. Put the sweet potatoes and carrots on the tray. Drizzle 1 tablespoon of olive oil on top and season with salt and pepper, to taste. Bake for 10 minutes.

2. Remove the tray and turn over the sweet potatoes and carrots. Add red onions and whole garlic cloves. Roast for an additional 20 minutes.

3. Remove the tray and turn over the veggies again. Add chicken breast and lemon quarters. Make sure everything is in a single layer. Sprinkle ras el hanout and fresh thyme over top.

4. Bake for 15-20 minutes. Check to make sure the chicken is cooked and make sure the carrots have reached your preferred doneness. You may have to bake for an additional 5-10 minutes. Once done, mix in fresh cilantro.

5. While your chicken is baking, heat a skillet over medium heat. As your skillets heat, add 1 tablespoon olive oil. When the oil is hot, add onion and 2 teaspoons ras el hanout. Saute until onion starts to soften, about 2-4 minutes, stirring frequently.

6. Add minced garlic and saute for 30 seconds, stirring continuously. Pour in chicken stock, turn the stove heat to high and bring the stock to a boil.

7. Once the chicken stock is boiling, turn off the stove and remove the skillet from the burner. Pour in dried couscous, raisins, and dried apricots, stirring to combine.

8. Put a lid on the skillet and let it sit, covered, for 10 minutes. Once done, remove the lid, fluff the couscous, stir in the chickpeas, fresh mint, and fresh cilantro. Sprinkle crumbled feta cheese on top.

9. Once everything is done, divide up the chicken breasts, roasted veggies, and couscous salad. Squeeze a roasted lemon quarter over each plate. Garnish with additional fresh mint and cilantro, if you like.

10. Enjoy!