Ras el Hanout Chicken with Spicy Couscous

Place 1 tablespoon of the olive oil into a bowl, along with the ras el hanout spice and mix to combine. Add the chicken and stir well to coat. Set aside until you are ready to cook. (You can marinade the chicken for longer if you have time).
To prepare the couscous, heat a tablespoon of the olive oil and half the butter in a heavy based saucepan over a medium heat, add the vegetables and saute gently for 5 minutes. The vegetables should soften but not colour.
While the vegetables are cooking, place the dried spices for the couscous in a pestle and mortar along with the salt and grind down to a powder.
Add the spices to the saucepan and continue to saute gently with the vegetables for a further 2 minutes.
Lower the heat and add the wine vinegar to the pan, stirring to combine. Leave this to cook away for a further 5 minutes.
Once the vegetables and spices are ready add the couscous and vegetable stock. Take the pan off the heat, stir well to combine, place on the pan lid and set aside to allow the water to be absorbed.
Meanwhile heat up the remaining tablespoon of olive oil in a non stick frying pan and once hot add the chicken and any of the remaining marinade. Stir fry the chicken until golden and cooked through.
Just before serving fork the remaining half of the butter through the couscous to separate out the grains.
Serve the couscous in warm bowls with the chicken on top. Garnish with a generous helping of pomegranate seeds and freshly chopped herbs.