Moroccan Honey Chicken & Zesty Veggie Couscous

• While the veggies are cooking, boil the kettle and finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast the pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water and adds a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Return couscous to pan with chicken-style stock powder and stir to combine. Remove from heat and set aside.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! This is a mild spice, but use less if you're sensitive to heat. In a large bowl, combine chermoula spice blend and the salt. Add chicken and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 3-5 minutes each side. • In the last 2 minutes of cook time, add the honey and turn chicken to coat. Remove pan from heat.

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, roughly chop baby leaves. 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.

• In a second large bowl, combine pearl couscous, roasted veggies, baby leaves and lemon zest. Season to taste.

TIP: If you prefer, combine the couscous and roasted veggies in the saucepan to save on washing up