Double Garlicky Chicken & Root Veggie Couscous

• While the veggies are cooking, zest lemon to get a pinch and slice into wedges. Thinly slice onion (see ingredients).
• In a large bowl, combine chicken thigh, garlic & herb seasoning, a squeeze of lemon juice and a drizzle of olive oil and season. Set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium. • Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minute (Cook in batches if your pan is getting crowded).

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

• While the chicken is cooking, place couscous in a medium heatproof bowl, add vegetable stock powder and the butter.
• Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.
• When the couscous is done, add baby leaves, roasted veggies, lemon zest and a squeeze of lemon juice. Toss to combine.