Middle Eastern Chicken & Garlic Yoghurt

• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Carefully half-fill the saucepan with water, then add a pinch of salt.
• Simmer, uncovered, until tender, 14-16 minutes.
• Drain, rinse and return to the pan with a drizzle of olive oil.

• Meanwhile, finely chop garlic. Cut boneless chicken drumsticks into 2cm chunks. • In a medium bowl, combine, chermoula spice blend and a drizzle of olive oil. Add chicken and toss to coat. Set aside. • In a large frying pan, Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• When the veggies have 10 minutes remaining, wipe out the frying pan, then return 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. • Remove pan from heat, then add the honey and toss to combine.

• When the veggies are done, transfer them to the saucepan with pearl couscous. • Add baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste and stir to combine.