Crumbed Chicken & Lemony Roast Veggie Couscous

While the veggies are roasting, add the water and chicken-style stock powder to a medium saucepan 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 all the water is absorbed, 5 minutes. Fluff up with a fork.

While the couscous is cooking, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer the garlic oil to a small bowl. Add the Greek-style yoghurt to the garlic oil mixture and combine. Season to taste and set aside.

In a shallow bowl, combine the salt, plain flour and Aussie spice blend, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, add the panko breadcrumbs. Dip the chicken breast strips into the flour mixture, followed by the egg, then finally into the panko breadcrumbs. Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. Cook the chicken until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel.

While the chicken is cooking, zest the lemon to get a pinch, then slice into wedges. Roughly chop the baby spinach leaves. Pick and finely chop the mint leaves. Add the roasted veggies, baby spinach, mint, lemon zest, a squeeze of lemon juice and a drizzle of olive oil to the couscous. Toss to combine and season to taste.