Pre-heat oven to 200°C / 400°F / Gas Mark 7.
On a large tin, mix together the chicken, tomatoes, chickpeas and onion with the chilli and oil. Season with salt and pepper and roast for 10mins.
Boil a kettle of water. Place couscous in a large bowl and add vegetable stock cube. Pour over sufficient boiling water to cover the couscous. Stir to blend in stock cube and then set aside to absorb the liquid. Add lemon juice
Remove chicken mix from oven and check the chicken is thoroughly cooked (if applicable). There should be no pink meat. If so, return to oven for a further 5 mins then check again. Cooking time depends on the size of your chicken pieces.
When couscous has absorbed all the liquid, add roasted ingredients to couscous and stir with a fork to separate and mix through ingredients.
Add fresh herbs and serve in a bowl.
