To prepare Spiced chicken:

1. Combine flour, spices, salt and pepper and use to dust sliced chicken. Heat a nonstick frying pan, add a little oil and pan-fry chicken in two to three batches to lightly brown all over. Remove chicken to one side.
2. Add chicken stock to the pan and bring to the boil, scraping any sediment from the pan. Return chicken to the pan and simmer for 5 minutes to heat through and finish cooking. Serve on top of vegetable couscous, scattered with pine nuts and parsley.

To prepare Vegetable couscous:

1. Heat a saucepan, add 2 tbsp oil and coarsely diced onion and cook over a medium heat for 8 minutes to soften but not brown the onion. Add crushed garlic and ground coriander and cook for minute more. Stir in stock and bring to the boil.
2. Pour couscous into the pan and stir to combine. Remove from the heat, cover pan and leave instant couscous for 10 minutes to steam and soften.
3. Meanwhile, heat a nonstick frying pan, add a little oil, thinly sliced courgettes and red pepper,cut in chunks with seeds removed. Stir-fry to lightly brown.
4. Fluff up couscous with a fork. Stir through cooked vegetables and coriander. Season with salt and pepper to taste.