Cherry-Glazed Chicken & Pearl Couscous

• Meanwhile, heat a large 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 pinch of salt and a drizzle of olive oil.

• Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil. Add chicken, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add cherry sauce, turning chicken to coat. TIP: Chicken is cooked when it's no longer pink inside.

• Add roasted veggies, baby leaves, a generous squeeze of lemon juice and a drizzle of olive oil to the couscous. Season with salt and pepper, then gently toss to combine.