Preheat oven to 180°C. Spread pistachios on an oven tray. Cook for 5 minutes or until lightly toasted. Set aside to cool. Roughly chop

Preheat grill on high heat. Place pepper, skin side up, on grill tray. Grill for 5 minutes or until skin is black and blistered. Transfer to a plastic bag. Twist opening to seal. Stand for 10 minutes. Remove skin and thinly slice pepper

Spray both sides of courgettes with oil. Place on grill tray. Grill for 3 to 4 minutes each side or until light golden and tender

Meanwhile, bring stock to the boil in a saucepan over high heat. Place couscous in a large heatproof bowl. Add stock and orange juice. Stir with a fork to combine. Cover and stand for 5 minutes or until couscous has absorbed all liquid. Drizzle with oil. Stir with a fork to separate grains.

Add pistachios, pepper, courgettes, chicken, parsley and vinegar to couscous. Season with salt and pepper. Stir gently to combine. Serve