Middle Eastern Chicken & Veggie Couscous

If you've swapped to chicken thigh, season chicken as above.

-----------------------------------CCM TEXT----------------------------------------- • While the veggies are roasting, finely chop garlic. Zest lemon to get a pinch, then cut into wedges. Roughly chop baby leaves. • In a medium bowl, combine chicken thigh, Middle Eastern seasoning (see ingredients), the salt and a drizzle of olive oil. Season with pepper, then turn to coat.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes. Add the honey and toss to coat, 1-2 minutes.

-------------------------------------------CCM TEXT---------------------------------------- • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes. • Add the honey and toss to coat, 1-2 minutes.

TIP: The chicken will char a little in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, heat a medium saucepan over medium-high heat with the butter. Cook garlic until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. • Add the couscous and stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Add the roasted veggies, baby leaves and lemon zest to the couscous and stir to combine. Season to taste.

• In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste.