Greek-Style Chicken & Veggie-Loaded Couscous

• Meanwhile, zest lemon to get a pinch, then slice into wedges. Roughly chop tomato, cucumber and baby spinach leaves. • In a medium bowl, combine beef strips, garlic & herb seasoning and a drizzle of olive oil. Season with salt and set aside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, zest lemon to get a pinch, then slice into wedges. Roughly chop tomato, cucumber and baby spinach leaves. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken breast, garlic & herb seasoning and a drizzle of olive oil. Season with salt and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 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. Set aside.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add the honey, tossing beef to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the honey, tossing chicken to coat.

• Meanwhile, add tomato, cucumber, baby spinach to the couscous, along with lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Stir to combine. Season with salt and pepper.