Chicken & Roast Eggplant Ratatouille Pearl Couscous

• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat. 
• Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. 
• Carefully half-fill saucepan with water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. 
• Drain and return to the pan with a drizzle of olive oil• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

TIP: If your oven tray is crowded, divide between two trays.

• When the veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add tomato paste and Aussie spice blend and cook, until fragrant, 1 minute.
• Add the reserved pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), and simmer until thickened, 1-2 minutes.
• Add pearl couscous, capsicum, courgette, onion, the butter and brown sugar and stir to combine. Season to taste.