Coat chicken generously with Cajun spice blend, adding 1 to 2 teaspoons cayenne pepper if you like it hotter. Arrange the coated chicken in a single layer on a baking tray. Cook in preheated oven for 20-25 minutes or until cooked through.
Heat oil in a large frying pan over medium heat; add red onion and cook until softened, about 2 minutes. Add mushrooms, red pepper and green peppers; cook for 3 to 5 minutes. Stir in spring onions; cook for one more minute, then remove from heat.
Pour 320ml boiling water into a measuring jug, add chicken stock cube and stir to dissolve. Place couscous in a pot; pour in stock and cook over low heat for 3 minutes. Remove from heat and let couscous swell for 2 minutes; fluff with a fork.
Add cooked couscous, cooked vegetables and cooked chicken into a large bowl; mix well. Serve warm or chill and serve as a salad. Enjoy!
For your own Cajun spice blend, mix salt, red pepper, cayenne pepper, onion powder and thyme.