Lemon & Herb Chicken Strips

Grate the carrot (see ingredients). Roughly chop the tomato. Finely chop the garlic. Set aside. In a medium bowl, add the tomato and mixed salad leaves. Set aside.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.

In a medium saucepan, melt the butter and a drizzle of olive oil over a medium-high heat. Cook the garlic and carrot until fragrant, 1 minute. Add the water, currants and the beef-style stock powder and bring to the boil. Add the couscous, stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork, then add a generous squeeze of lemon juice and season with salt and pepper.

While the couscous is cooking, return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, cook the chicken, in batches, until browned and cooked through, 3-4 minutes each side.

TIP: Don't worry if your chicken gets a little charred during cooking, it adds to the flavour!