Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and slice the red onion into around 8 wedges. Halve the pointed pepper and scoop out the seeds and pith. Roughly chop it. Scrub and trim the carrot. 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 pinch of salt and pepper. Toss to coat. Spread on a roasting tin or 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 prunes. Pop them into the 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 or cling film. 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 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 prunes 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 or cling film. The couscous will suck up the water.
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 the with chicken, the sticky juices from the pan and garnished with the last of the parsley.