Quick Crumbed Chicken & Lemony Bacon Veggie Couscous

• Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return and wipe the medium saucepan, heat the butter over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Top with diced bacon. Fluff up with a fork.

• Meanwhile, in a shallow bowl, combine the salt, plain flour and barbecue seasoning, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. • Coat chicken breast strips first in flour mixture, followed by the egg and finally the breadcrumbs. • Return the frying pan to medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed chicken until golden, 3-4 minutes each side. Transfer to a paper towel-lined plate.