Double Chermoula Chicken & Roast Veggie Couscous

• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a drizzle of olive oil. Add chicken-style stock powder and stir through. Cover to keep warm.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Meanwhile, combine chicken thigh, chermoula spice blend, a pinch of salt and a drizzle of olive oil in a medium bowl.

• When the veggies have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken thighs until browned, 2 minutes each side. • Transfer chicken to the tray with the veggies and bake until cooked through, 10-12 minutes.

TIP: Chicken is cooked through when it is no longer pink inside. TIP: Cook in batches if your pan is getting crowded.

• Meanwhile, zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste and set aside. • To the pearl couscous, add roast veggies, lemon zest, a squeeze of lemon juice and a drizzle of olive oil.