Chermoula Yoghurt Chicken & Roast Veggie Couscous for Dinner

While the veggies are roasting, finely chop the garlic (or use a garlic press). Zest the whole lemon, then slice into wedges. Roughly chop the parsley leaves. In a large bowl, combine the garlic, chermoula spice blend, the salt and yoghurt (2 tbs for 2 people / 3 tbs for 4 people). Add the chicken breast strips and toss to coat. Set aside.

In a medium saucepan, add the water and vegetable stock and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, tossing occasionally, until golden and cooked through, 3-4 minutes. Thickly slice the chicken and reserve two portions for lunch.

TIP: If your pan is getting crowded, cook in batches for the best results!

While the chicken is cooking, combine the remaining yoghurt, lemon zest, a generous squeeze of lemon juice and a pinch of salt and pepper in a small bowl. Set aside. Add the roasted pumpkin, carrot, onion and the baby spinach leaves to the couscous and stir to combine. Season to taste. Divide the roast veggie couscous between bowls. Top with the remaining chicken strips and a dollop of the lemon yoghurt (reserve 2 portions for lunch!). Garnish with the parsley and toasted almonds. Serve with the remaining lemon wedges.