Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and slice the onion into 8 wedges. Halve the pepper and scoop out the seeds and pith. Roughly chop it. Scrub and trim the carrot (no need to peel). Chop it on the diagonal into chunks around 1cm thick.
Pop all the veg in a bowl and add ½ tbsp olive oil and a good pinch of salt and pepper. Toss to coat. Spread out in a roasting tin or on a baking tray. Roast for 25-30 mins till the veg are tender and a little charred.
While the veg roast, finely grate the zest from the lemon. Roughly chop the dates. Pop them in a heatproof bowl. Cover with 100ml boiling water. Stir in the lemon zest and 1 tsp each cinnamon, ginger and cumin. Set aside to soak.
Place the chicken breasts between a couple of sheets of baking paper. Use a rolling pin to bash the chicken breasts to flatten them to half their original thickness.
Season the chicken with a pinch of salt and pepper. Heat a large frying pan over a high heat. Add 1 tbsp oil. Carefully place the chicken in the frying pan. Cook over a high heat for 3-4 mins on each side till golden.
Tip in the dates and their liquid. Squeeze in the juice from the lemon. Pop a lid on the pan (if you don’t have a lid, use a baking tray). Turn the heat down to medium-low. Simmer the chicken for 10 mins till it’s cooked through and the juices in the pan are reduced and sticky.
While the chicken and veg cook, tip the couscous into a large heatproof bowl. Pour in 300ml boiling water. Add a pinch of salt and pepper. Swirl to mix then set aside, covered with a plate. The couscous will suck up the water and become tender.
Roughly chop the parsley leaves. When the veg are ready, tip the veg into the couscous. Add most of the chopped parsley. Stir to mix. Heap the couscous up on warm plates. Serve with the chicken, drizzled with the sticky juices from the pan and garnished with the last of the parsley.