Middle Eastern Chermoula Roast Pumpkin & Chicken Bowl

• While the veggies are roasting, boil the kettle. • Halve any thick baby broccoli (see ingredients) stalks lengthways. Trim green beans.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan. • Add vegetable stock powder and a drizzle of olive oil and stir to combine.

• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and green beans until tender, 5-6 minutes. • Add garlic paste (see ingredients) and cook until fragrant, 1 minute. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl to rest.

• Transfer garlicky veggies to the couscous, along with baby leaves and a drizzle of white wine vinegar. Season to taste and stir to combine.