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.

While the couscous is cooking, cut the chicken breast into 1cm strips. In a medium 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, 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. TIP: Add the veggies to the couscous pan and save on washing up!

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.