Honey Chicken & Mustardy Israeli Couscous

While the veggies are roasting, finely chop the garlic. Thinly slice the brown onion. Pick and finely chop the tarragon. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. In the last minute of cook time, add the honey and 1/3 of the garlic and turn to coat. Transfer to a plate to rest and cover with foil to keep warm.

While the chicken is cooking, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the Israeli couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water (for the couscous) and the salt. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.

While the chicken is resting, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 6-8 minutes. Add the butter, tarragon and remaining garlic and cook until fragrant, 1 minute. Add the longlife cream (see ingredients), chicken-style stock powder, Dijon mustard (see ingredients) and water (for the sauce). Simmer until slightly reduced, 1-2 minutes. TIP: Tarragon has a mild aniseed flavour, use less if you're not a fan!

Add the couscous, baby spinach leaves, white wine vinegar and any chicken resting juices to the creamy sauce. Stir to combine and season to taste.