Herby Chicken & Roast Veggie Israeli Couscous

Place the kumara, onion, carrot and beetroot on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and sprinkle with the chermoula spice blend. Toss to coat, then add a splash of water to the tray and roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

While the veggies are roasting, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Add the water and vegetable stock powder. Reduce the heat to medium, then simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Cover to keep warm.

While the couscous is cooking, combine the garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add the chicken thigh and toss to coat. Finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil mixture to a small bowl, then add the Greek-style yoghurt. Season to taste and stir to combine. Set aside. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes.

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

Roughly chop the parsley. Add the roasted veggies to the couscous and toss to combine.