pan grilled chicken breast and savoury couscous

Serves: 2

Ingredients:
¼ cup eggplant, sliced
1 teaspoon salt
1 small carrots diced
¼ cup red pepper, diced
2 tablespoons olive oil
1 teaspoon black pepper
2 chicken breasts (skin removed)
2 teaspoons smoked paprika
2 teaspoons chicken spice
¼ cup fresh lemon juice
½ cup couscous
1 cup chicken stock
¼ cup frozen sweet corn (thawed)
1 teaspoon parsley

Method:
preheat the oven to 180˚c. sprinkle eggplant with a pinch of salt and set aside for 10 minutes then rinse and pat dry. drizzle eggplant, carrots and red pepper with 10ml olive oil, season with salt and pepper, roast for 20 minutes.
rub chicken breast with remaining olive oil, season with salt, pepper, smoked paprika and chicken spice. char-grill for 5-7 minutes until tender, then sprinkle with lemon juice and set aside.
in a medium pot add chicken stock, bring to the boil, add couscous, remove from heat and set aside for 2 minutes with the pot lid on, then fluff with a fork.
add roasted vegetables and sweetcorn to the couscous and toss gently to combine.  plate savoury couscous and top with grilled chicken breast, garnish with parsley. serve immediately.