Broccoli couscous with roasted carrots and tender chicken

Often when people want to make a Veggie couscous they opt for cauliflower as their main ingredient. However lately I have come to discover broccoli gives you an even better texture then cauliflower and a more distinctive flavour. Start by cutting out the florets and keep those aside for later. Chop up remaining parts of the broccoli and grind them in a blender. Keep a very close eye because you don't want the couscous to get too soggy. Once its blitzed to the right consistency season it with the curry spices, lemon zest and some sea salt. Set aside while you preheat the oven to 220 degree. Spread the chopped carrots in a baking tray and place the chicken breast on top. Sprinkle the dish with Italian spices, paprika powder and some extra seasoning and bake in the oven for 18 to 20 minutes. During the last 5 minutes heat a large frying pan and stir fry the couscous until it gets warm and turns crisp. Finally toast the florets in a rather hot grilling pan to give the dish a nice smoky flavour, season the broccoli with a pinch of chili flakes if you want to spice it up. But bear in mind that the couscous is already spicy. Pile on the fluffy veggie couscous and scatter some of the florets and carrots around. Place the tender, yet moist chicken breast on top and snuggle up on the couch with a big mug of green tea! Note: after making a picture I decided to add a tablespoon of pine nuts for a bit of extra crunch, this was an excellent idea and really elevated the dish!

Ingredients: 250 gram of broccoli, 175 grams of carrots, 150 grams of chicken breast, 1 teaspoon of Italian seasoning (oregano, thyme, basil, chili flakes), 1 teaspoon of smoked paprika powder, 1 teaspoon of curry madras, 1 teaspoon of lemon zest, 1 teaspoon of sea salt