Middle Eastern Chicken & Roast Veggie Couscous

• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli 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 couscous to the pan with a drizzle of olive oil and vegetable stock powder. Stir to combine and set aside to cool.

• While the couscous is cooking, thinly slice mint (see ingredients). Cut chicken into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • In a large bowl, combine couscous, baby spinach leaves, roasted veggies, mint and a drizzle of vinegar and olive oil. Season to taste.