Serves 1

For the butternut:

1,5 cups butternut chunks

Salt and pepper

Pinch dried chilli flakes

1 Tbs olive oil

For the cous cous:

50ml Serena Whole-wheat cous cous

50ml hot water

Salt and pepper

5ml wholegrain mustard

5ml honey

Juice of ½ lemon

8 Serena capers, finely chopped

60ml olive oil

2 Tbs chopped fresh parsley

For the chicken (OPTIONAL):

1 chicken breast

Salt and pepper

Pinch dried chilli flakes

1 Tbs olive oil

To serve:

30g broccoli, cooked

1 Tbs pumpkin seeds

Preheat oven to 180C.

Place the butternut onto a baking tray, season with salt and pepper and a pinch of chilli flakes, then drizzle with oil. Toss well, then roast in the oven for 20 minutes or until the butternut is tender.

Place the cous cous into a bowl, pour on the hot water, then season and stir. Cover and leave to stand while the cous cous absorbs the water.

Make dressing by stirring together the mustard, honey, lemon juice, chopped capers and olive oil. Pour dressing over hydrated cous cous then add the parsley and stir using a fork to keep the grains fluffy and separate.

Season the chicken with salt, pepper and chilli flakes, then drizzle with olive oil. Pan fry the chicken until golden and cooked through.

Serve the dressed cous cous in a bowl, topped with the roasted butternut, sliced chicken and broccoli, finish off with a sprinkle of pumpkin seeds.