Glazed Chermoula Chicken & Veggie Couscous

• In a medium bowl, add couscous and chicken-style stock powder. • Add the boiling water (see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.

• Slice chicken breast into thin strips. • In a medium bowl, combine chicken strips, chermoula spice blend (see ingredients), a drizzle of olive oil and pinch of salt and pepper. • When veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Remove pan from heat, add the honey and toss to combine. Transfer to a plate.