Basil Masala Chicken - Jewelled Cous Cous with Halloumi Salad

This quick basil and cumin marinade using store cupboard ingredients has been inspired by @salihacooks from her wonderful book Khazana. I have adapted it slightly and teamed it with a mezze style feast of Vegetable Cous Cous and Halloumi Beetroot salad. Perfect for lazy summer days, would be wonderful on the BBQ too!
6 skinless, boneless Chicken Thigh Fillets (800g)
2 Tablespoon Greek Yoghurt
2 handfuls of Basil leaves and stalks
5 cloves Garlic
2cm ginger
1 Tablespoon Cumin Seeds
1 Tablespoon Chilli Flakes
1 Tablespoon Garam Masala
1 tablespoon olive oil
Salt

Blitz the above in a food processor to a smooth paste and marinate the chicken for at least half an hour. Roast in the oven at 200 degrees for about 30-40 minutes.
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To serve :
Cous Cous soaked with vegetable stock
Mix through grilled vegetables, chickpeas, or just chopped fresh herbs like parsley or coriander, pomegranate , lemon and olive oil.
Grilled Halloumi - serve with salad leaves, figs, cooked beetroot dressed with fresh red Chili, Zaatar, pomegranate molasses and olive oil. Other fruits that pair well is peaches, plums, grapes and melon. (Just grilled halloumi in its own is fine too!) I also served with shop bought Houmous and lemony green beans.
Middle Eastern spice tin from @spicekitchenuk