Turkish-inspired couscous with chicken thighs recipe
 The perfect quick dinner packed with flavour! Fresh vegetables and charred chicken make for the perfect alfresco evening meal. 1 tsp smoked paprika1 lemon, zest and juice1 garlic cloves, chopped300g/10½oz chicken thighs, meat cut into pieces2 tbsp olive oil1 tbsp cumin seeds2 tbsp fennel seeds½ tbsp dried chilli flakes1 onion, chopped or grated½ red pepper, chopped1 plum tomato, chopped50g/1¾oz capers½ bunch fresh flatleaf parsley, chopped, plus extra to garnish½ bunch fresh mint, chopped, plus extra to garnishpinch salt 1 tsp smoked paprika 1 lemon, zest and juice 1 garlic cloves, chopped 300g/10½oz chicken thighs, meat cut into pieces 2 tbsp olive oil 1 tbsp cumin seeds 2 tbsp fennel seeds ½ tbsp dried chilli flakes 1 onion, chopped or grated ½ red pepper, chopped 1 plum tomato, chopped 50g/1¾oz capers ½ bunch fresh flatleaf parsley, chopped, plus extra to garnish ½ bunch fresh mint, chopped, plus extra to garnish pinch salt 200g/7oz couscous2 tbsp extra virgin olive oil1 tbsp runny honey 200g/7oz couscous 2 tbsp extra virgin olive oil 1 tbsp runny honey 100g/3½oz thick Greek-style yoghurt½ cucumber, peeled and grated2 tbsp extra virgin olive oil1 tsp white wine vinegarpinch salt 100g/3½oz thick Greek-style yoghurt ½ cucumber, peeled and grated 2 tbsp extra virgin olive oil 1 tsp white wine vinegar pinch salt Method To make the chicken, mix the paprika, lemon zest and juice, and half of the garlic in a large bowl. Marinate the chicken in the paprika mixture. Place onto a hot griddle pan and cook on each side for 4-5 minutes.Heat the oil in a large frying pan, add the remaining garlic and season with salt. Fry until almost turning brown then add the seeds, chilli flakes and onion. Cook for 2–3 minutes. Add the red pepper, tomato and capers and cook a further 2 minutes. Add the chopped herbs. To make the couscous, place the couscous in a large, heatproof bowl. Bring a kettle to the boil, pour in 200ml/7fl oz boiling water, leave for a minute and then stir. Add the cooked vegetables, stir well and it is now ready to eat.To make the tzatziki, mix all of the ingredients together in a bowl and season with salt. To serve, spoon the couscous in the centre of a serving plate, top with the charred chicken and tzatziki. Garnish with parsley and mint and serve. To make the chicken, mix the paprika, lemon zest and juice, and half of the garlic in a large bowl. Marinate the chicken in the paprika mixture. Place onto a hot griddle pan and cook on each side for 4-5 minutes. To make the chicken, mix the paprika, lemon zest and juice, and half of the garlic in a large bowl. Marinate the chicken in the paprika mixture. Place onto a hot griddle pan and cook on each side for 4-5 minutes. Heat the oil in a large frying pan, add the remaining garlic and season with salt. Fry until almost turning brown then add the seeds, chilli flakes and onion. Cook for 2–3 minutes. Add the red pepper, tomato and capers and cook a further 2 minutes. Add the chopped herbs. Heat the oil in a large frying pan, add the remaining garlic and season with salt. Fry until almost turning brown then add the seeds, chilli flakes and onion. Cook for 2–3 minutes. Add the red pepper, tomato and capers and cook a further 2 minutes. Add the chopped herbs. To make the couscous, place the couscous in a large, heatproof bowl. Bring a kettle to the boil, pour in 200ml/7fl oz boiling water, leave for a minute and then stir. Add the cooked vegetables, stir well and it is now ready to eat. To make the couscous, place the couscous in a large, heatproof bowl. Bring a kettle to the boil, pour in 200ml/7fl oz boiling water, leave for a minute and then stir. Add the cooked vegetables, stir well and it is now ready to eat. To make the tzatziki, mix all of the ingredients together in a bowl and season with salt. To make the tzatziki, mix all of the ingredients together in a bowl and season with salt. To serve, spoon the couscous in the centre of a serving plate, top with the charred chicken and tzatziki. Garnish with parsley and mint and serve. To serve, spoon the couscous in the centre of a serving plate, top with the charred chicken and tzatziki. Garnish with parsley and mint and serve.