Portuguese Style Chicken

Halve, then remove the core from the red pepper and chop into 2cm chunks. Lay these in a single layer on a baking tray and lay the chicken thighs flat on top. Drizzle over any remaining marinade. Roast on the top shelf of your oven until the chicken is cooked through and charred at the edges, 20-25 mins (if the pepper is charred, that's fine - extra flavour!). TIP: The chicken is cooked when it is no longer pink in the middle.

Meanwhile, boil the water (amount specified in the ingredient list) in a large saucepan over high heat. Add the chicken stock pot and stir to dissolve. Remove from the heat and add the couscous and the olive oil (amount specified in the ingredient list). Cover with a lid or plate and leave to one side for 10-12 mins. The couscous will absorb the stock.

While everything cooks, peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and finely chop (discard the stalks). Mix the garlic and half the mint into the Greek yoghurt in a bowl and season with a pinch of salt. Keep to one side. TIP: If you're not keen on raw garlic, just add a tiny bit, or none at all!

Remove the top and bottom from the cucumber and slice into thin strips lengthways, then chop into small 1cm chunks. Zest the lemon, then cut into wedges. Fluff up the couscous with a fork and then stir in the cucumber and the remaining mint and lemon zest. Taste and season well with salt, pepper and lemon juice if necessary.