Turmeric Chicken with Couscous and Roasted Vegetables

Steps

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1. 1
   Combine turmeric, extra virgin olive oil, fresh oregano, salt and pepper in a bowl to create the marinade.
   ▶ ≈0:29
2. 2
   Place the skinless chicken breasts in the marinade and coat thoroughly. Refrigerate overnight if possible, or let sit for at least 5–7 minutes.
   ▶ ≈1:18
3. 3
   Bring a pot of water to a boil and season lightly. Blanch the dark leafy greens in batches for about 2 minutes until tender but still vibrant.
   ▶ ≈1:37
4. 4
   Drain the spinach separately and set aside.
   ▶ ≈2:52
5. 5
   Gently toast the hazelnuts in a dry pan over medium heat until fragrant, stirring occasionally. Once toasted, roughly crush them.
   ▶ ≈2:22
6. 6
   Place whole wheat couscous in a bowl and cover with the nutritious vegetable-blanching water. Season with salt and add a sprig of fresh mint. Cover and let sit for 10 minutes.
   ▶ ≈3:06
7. 7
   Heat oil in a pan and add the marinated chicken. Use all of the marinade. Cook for about 3–4 minutes per side until golden brown.
   ▶ ≈3:27
8. 8
   When the chicken is almost done, add the roasted red peppers to the same pan to absorb all the cooking juices and flavours.
   ▶ ≈4:54
9. 9
   Blend the canned chickpeas with yogurt, half a garlic clove, a pinch of cayenne, half a lemon's juice and tahini until smooth and silky.
   ▶ ≈3:48
10. 10
    Chop fresh mint leaves finely and stir through the cooked couscous.
    ▶ ≈5:27
11. 11
    Spoon the silken hummus onto a plate. Layer with roasted red peppers and minty couscous. Slice the chicken at an angle and arrange on top.
    ▶ ≈6:06
12. 12
    Top with toasted hazelnuts and blanched greens. Drizzle with any pan juices and serve.
    ▶ ≈7:05