Louisiana-Yoghurt Chicken

In a medium bowl, combine the Louisiana spice blend, a small dollop of Greek-style yoghurt and a drizzle of olive oil. Add the chicken breast, season with salt and pepper and turn to coat.

Place the chicken on a lined oven tray. Place the parsnip, carrot and courgette on a second lined oven tray. Drizzle veggies with olive oil, season and toss to coat. Roast both trays until veggies are tender and chicken is cooked through, 20-25 minutes.

While chicken and veggies are cooking, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Add Israeli couscous and toast, stirring occasionally, until golden and fragrant, 1-2 minutes. • Reduce heat to medium. Add boiling water (1 1/4 cups for 2 people / 2 1/2 cups for 4 people) and chicken-style stock powder and simmer, stirring occasionally, until couscous is tender and water has been absorbed, 10-12 minutes.

Add the roasted veggies, baby spinach leaves and the white wine vinegar to cooked couscous. Toss to combine and season.