1 tbs finely chopped fresh continental parsley 1 small garlic clove, crushed 40g butter, at room temperature 4 (about 500g) chicken thigh fillets, excess fat trimmed 4 bacon rashers, rind removed 1 tsp olive oil 4 carrots, peeled, cut into thick matchsticks 2 tsp honey 250ml (1 cup) chicken stock 190g (1 cup) couscous

Preparation

1. Combine the parsley, garlic and 30g of butter in a small bowl. Place the chicken thighs on a clean work surface and open to lie flat. Spread with the butter mixture and roll up to enclose filling. Wrap 1 bacon rasher around each chicken thigh. Use toothpicks to secure.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Add the chicken and cook, turning often, for 15 minutes or until cooked through.
3. Meanwhile, cook carrot in a saucepan of boiling water for 3-4 minutes or until tender. Drain. Return to pan. Add honey and remaining butter and toss to coat.
4. Bring stock to the boil in a saucepan. Place the couscous in a heatproof bowl. Add the stock. Cover and set aside for 5 minutes. Use a fork to separate grains.
5. Remove the toothpicks from chicken. Thickly slice. Divide the couscous and carrot among serving plates. Top with chicken. Drizzle over the juices to serve.