First off, heat the oil in a saucepan and brown the chicken pieces. Season to taste and set aside.
Add the vegetables to an oven proof roasting pan, drizzle with olive oil, season with salt and black pepper, cover and bake for 20 min. After 10min, remove the veggies and give it a good stir then back to the oven.
After 20 minutes, test if the veggies are cooked through – they should be just cooked – remove the cover and back to the oven to grill for a further 5 – 10 minutes.
Meanwhile, heat 250ml water and 1 tablespoon of oil and 1 teaspoon of salt in a small saucepan, bring to the boil, remove from heat and stir in the couscous.
Allow to steep for about 2 minutes, add the butter, and cook over low heat for 2 minutes more while stirring with a fork to separate the grains.
Add all three components to the meal into a dish; the chicken, veggies and couscous.
Finally season with salt and pepper, and sprinkle with fresh chives.