Mediterranean Chicken & Zesty Couscous

• Meanwhile, cut halloumi into 1cm-thick slices.
• Finely chop garlic.
• Zest lemon to get a generous pinch, then slice into wedges.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute. Transfer garlic oil to a small bowl and allow to cool for 5 minutes.
• Add natural yoghurt (see ingredients) and stir to combine.
• Season to taste with salt and pepper. Set aside.

• In a medium saucepan, combine the water and vegetable stock powder and bring to the boil.
• Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
• When the roasted veggies are done, toss them through the couscous. Add lemon zest and a generous squeeze of lemon juice.
• Season to taste with salt and pepper and stir to combine. Cover to keep warm.

• While the couscous is cooking, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken breast strips until browned and cooked through, turning occasionally, 6-8 minutes. • Remove the pan from heat, then add honey and toss chicken to coat.