Middle Eastern Harissa Pumpkin & Chicken Bowl

• While the pumpkin is roasting, cut chicken breast into 2cm chunks. Boil the kettle. • Halve any thick baby broccoli stalks lengthways. Roughly chop roasted almonds. • In a small bowl, combine plant-based mayo and garlic dip. Set aside

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. 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 to the pan. • Add vegetable stock powder and a drizzle of olive oil and stir to combine.

• When the pumpkin has 10 minutes remaining, heat a large frying pan over medium-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 plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. • Add garlic paste and cook until fragrant, 1 minute.

• Meanwhile, to the couscous, add baby broccoli, baby spinach leaves and a drizzle of white wine vinegar. Season and stir to combine.