Mediterranean Chicken and Couscous Salad

4 butterflied chicken breast fillets
200g/7oz aubergine/eggplant – sliced
4 ripe tomatoes - 200g/7oz total, cut into halves
1 white onion – 100g/3.5oz, quartered
1 courgette/zucchini – about 200g/7oz piece, cut in half lengthwise
30ml/1fl oz olive oil
2 sprigs of rosemary
a few tarragon leaves
2 cloves chopped garlic
400g/14oz couscous
500ml/17fl oz chicken stock
1 lemon, juice and zest
salt, to taste
pepper, to taste

1. In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.
   
2. Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.
   
3. Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
   
4. In a small stockpot, bring chicken stock to a boil.
   
5. Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
   
6. While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
   
7. Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.
   
8. Fold in the lemon juice, zest, and chopped herbs.
   
9. Season with salt and pepper if needed.

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