Smoked chicken and roasted vegetable barley couscous

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Roast the vegetables in the oven for 40-45 minutes until cooked.
2. Meanwhile, put the couscous in a small bowl with a pinch of seasoning. Pour over 150-175ml boiling water and leave, covered, for 5 minutes. Fluff up the grains with a fork, then set aside to cool slightly.
3. In a small bowl, whisk together the olive oil, orange zest, juice and a pinch each of salt, pepper and sugar, then stir through the cooked couscous. Transfer to a serving bowl and stir through the roasted vegetables and most of the herbs.
4. Neatly slice the smoked chicken and stir into the barley couscous. Scatter with the remaining herbs and serve with a dollop of natural yogurt, if you want to.