I was brought up eating couscous, but when I first came to London no one had heard of it. Thirty years later, I reckon it’s cooked as often as pasta. This makes a healthy and wholesome lunch or supper, and the best thing about it is that it can be scaled up if you’re cooking for a lot of people. If that’s the case, I spoon the nuggets of chicken on top at the end and scatter over a few extra leaves of the herbs, plus a handful of pomegranate seeds – I love the way they glisten like jewels. I also find this a useful recipe when I’m training for a marathon; I swap the couscous for quinoa for a nutritional boost.