Golden Chicken Strips & Carrot Couscous Salad

In a medium saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. Cook the carrot until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and chicken-style stock powder, then bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes.

Cut the chicken breast into 1cm strips. In a large bowl, combine a drizzle of water and the Aussie spice blend. Add the chicken and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken strips, in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate.

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

While the chicken is cooking, remove the lid from the couscous and allow to cool a little. In a small bowl, combine the Greek-style yoghurt and dill & parsley mayonnaise. Season to taste and set aside. In a large bowl, combine the carrot couscous, tomato, cucumber and 1/2 the parsley. Season to taste.

Divide the carrot couscous salad between plates and top with the golden chicken strips. Garnish with the remaining parsley and drizzle with the dill-parsley yoghurt.